Rice Pancakes

Name: Rice Pancakes
Yield: Makes about 15 pancakes
Ingredients: 1 1/2 cups cooked rice; 2 cups heavy cream; 2 tablespoons unsalted butter, melted, plus more for cooking; 2 large eggs, well beaten; 1/2 cup sifted all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 to 1 teaspoon salt; Sugar for sprinkling (optional); Orange slices for garnish

By Stephen A. McLeod

February 16, 2012

Although Nelly Custis omitted sugar in her recipe for these lovely, delicate pancakes, published cookbooks of the period often suggested "strewing" sugar over them before sending them to the table. E. Smith, for one, additionally recommended garnishing them with orange, a suggestion also included here. This recipe can be readily doubled.

Recipe notes

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