Rice Pancakes (2 servings) 1/2 cup cooked rice (white rice works best) 1 large egg - separated 1 Tablespoon buttermilk 2 teaspoons all-purpose flour 1 and 1/2 teaspoon sugar 1/4 teaspoon vanilla 1/4 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon of cinnamon (or nutmeg works too) a dash of salt In a small glass or metal bowl (don't use plastic), beat the egg white until stiff. If whisking by hand, this can take several minutes. It's important because the more air you wisk into the egg white, the fluffier the pancakes will be. In a cup, mix together the flour, baking soda, baking powder, sugar, salt and cinnamon. In a large bowl (that's all the bowls -- I promise), beat the egg yolk. Stir in the cooked rice and buttermilk and vanilla. Add flour mixture and stir. Lastly, fold in the egg white. Dollop 4 or 5 Tablespoons worth of batter per pancake on lightly-greased griddle or skillet. Cook as you would an ordinary pancake. Serve with your favorite topping. I like jam. Makes 8 to 10 slightly larger than silver dollar sized pancakes. This recipe was emailed to Mr B by Philip K. of The West Indies. Philip says these are the best pancakes he's ever had. Thanks for the recipe PK! Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 1196. Submitted 2/26/2004.