This is a favorite breakfast surprise. If you make these pancakes for your
friends, be sure to make extra batter; they'll ask for seconds. Usually
pancakes do not provide "long burning fuel", but these do. Serve them with
pure maple syrup.
1 cup whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup milk (or vanilla soy milk)
1/2 cup cooked brown rice
Butter or oil for frying
Mix the dry ingredients together in a bowl.
In a separate large bowl whisk the egg with the milk. Mix the dry
ingredients into the milk and stir in the rice.
Heat 1 teaspoon butter or oil in a heavy skillet. When the skillet is hot
and the butter sizzles, ladle a large spoonful of batter into it. When air
bubbles appear on the top, flip the pancakes and cook for a minute until
brown. Remove from the skillet and keep warm in the oven until all are made.