Rice Pancakes

1. 1

   Stir together rice, cottage cheese, eggs, flour, sugar, salt, cinnamon, and 3 tablespoons butter in a bowl.

2. 2

   Let stand 5 minutes.

3. 3

   Lightly coat a 12-inch nonstick skillet with some of remaining butter and heat over moderately high heat until hot but not smoking.

4. 4

   Working in batches of 3 or 4, pour a scant 1/4 cup batter per pancake into skillet and saute, turning over once, until pancakes are golden brown but still slightly soft, 4 to 5 minutes per batch, adding more butter as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.