Rice and Sausage Pancakes with Country Gravy
Recipe Description
Makes 4 servingsIngredients
- Gravy:
- 1 tablespoon Sausage drippings
- 1 tablespoon flour|all-purpose flour
- 2/3 cup milk
- 2 ounces bulk Pork Sausage, cooked, crumbled
- salt and ground white pepper
- Pancakes:
- 2 tablespoons butter or margarine
- 1/4 cup plus 2 tablespoons flour|all-purpose flour
- 1 1/3 cups milk
- 1 egg, beaten
- 1 cup cooked rice, cooled
- 6 ounces bulk Pork Sausage, cooked, crumbled
- Heat drippings in medium saucepan over medium heat; stir in flour until smooth. Cook 4 minutes.
- Gradually stir in milk; cook, stirring, until mixture thickens. Stir in Sausage, salt and pepper. Keep warm.
- Melt butter in large saucepan over medium heat; stir in flour until smooth. Cook 5 minutes.
- Gradually stir in milk; cook, stirring, until mixture thickens. Whisk in eggs; remove from heat.Stir in rice and Sausage.
- Use 3 tablespoons batter for each pancake and cook in greased medium skillet over medium heat until golden brown. Serve pancakes with gravy.
This article uses material from the "Rice and Sausage Pancakes with Country Gravy" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
