|Skim milk||1 1⁄2 Cup (24 tbs)|
|Margarine||2 Tablespoon, melted|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Cooked rice||1 Cup (16 tbs), cooled|
|Pecans||1⁄3 Cup (5.33 tbs), coarsely chopped|
|Egg whites||4 , stiffly beaten|
|Non-stick cooking spray||1|
Combine milk, margarine, brandy, vanilla, flour, sugar, baking powder, salt, and cinnamon in large bowl; stir until smooth.
Stir in rice and pecans.
Fold in beaten egg whites.
Pour scant 1/4 cup batter onto hot griddle coated with nonstick cooking spray.
Cook over medium heat until bubbles form on top and underside is lightly browned.
Turn to brown other side