Louisiana Pancakes
Recipe type: Breakfast
Serves: 10
  • 1 egg
  • 2 Tablespoons peanut oil; plus more
  • 1 Cup cooked rice
  • 3/4 Cup milk
  • 1 Tablespoon sugar
  • 1 Cup buttermilk baking mix
  • syrup; for serving
  1. Beat egg slightly, add oil and mix until incorporated. Mix in rice and milk. Mix sugar with baking mix in separate bowl and add to liquid ingredients. Mix until combined.
  2. Pour 1/4 cup batter for each pancake on lightly greased griddle set over medium-low heat. Cook each pancake until batter is set, edges are dry and bottom is golden, 1 to 1 1/2 minutes. Flip and cook another 1 to 1 1/2 minutes. Serve with syrup.
This recipe yields 10 (3-inch) pancakes.

Each pancake: 120 calories; 156 mg sodium; 23 mg cholesterol; 5 grams fat; 15 grams carbohydrates; 3 grams protein; 0 fiber.
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