Smokie Links 'N' Rice Pancakes
|Pre cooked rice||2⁄3 Cup (10.67 tbs) (Packaged)|
|Water||2⁄3 Cup (10.67 tbs)|
|Egg yolks||2 , fork beaten|
|Milk||3⁄4 Cup (12 tbs)|
|Cooking oil/Salad oil||1 Tablespoon|
|Pancake mix||1 Cup (16 tbs)|
|Link sausages||3 , halved lengthwise (Little Smokie)|
Mix rice and water; set aside.
Combine egg yolks, milk, and oil in a bowl.
Add pancake mix and stir only until moistened.
(Mixture will be lumpy.) Stir in rice.
Beat the egg whites until stiff, not dry, peaks are formed.
Fold into the batter.
For each pancake, pour about 1/4 cup batter onto a heated griddle or skillet and spread out the batter slightly.
(Lightly grease griddle if so directed by manufacturer.) Arrange 4 to 6 sausage halves, spoke-fashion, in the batter and bake until browned on one side; turn and brown pancake on other side.
Stack and keep pancakes warm until ready to serve.
Serve with warm buttered maple-blended syrup and grated orange peel.