Tonight's Sunday Supper comes from the same cookbook as the Philpy recipe.
Rice and Cornmeal Batter Cakes
These wholesome griddle cakes, from a common old southern recipe, make an uncommonly hearty and delicious breakfast.
1/2 cup cornmeal
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup cooked brown rice
2 eggs, well beaten
1 cup buttermilk (I just used milk)
In a mixing bowl, combine the cornmeal, flour, soda, and salt.
Stir in the rice until it is evenly distributed.
In a separate bowl, beat eggs and beat in milk.
Add eggs and milk to dry mixture. Stir vigorously until well blended.
Heat butter or cooking spray (I used the latter) to coat the bottom of a griddle or frypan. (I used electric frypan)
Ladle batter into pan.
I cooked four at a time, and kept them warm on a plate in the oven set on lowest temp.
Cook on both sides until nicely browned.
Serve hot with maple syrup or honey. (and of course, butter)
Made about fourteen delicious, filling, healthy pancakes.