Cream'O Rice Cakes
Yield
1 batchPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
cream of rice
uncooked |
* |
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| ¾ | teaspoon |
baking soda
|
|
| 2 | tablespoons |
lemon juice
plus, enough milk to make 3/4 cup total (milk and juice) |
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
cream of rice
uncooked |
* |
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 3.8 | ml |
baking soda
|
|
| 3E+1 | ml |
lemon juice
plus, enough milk to make 3/4 cup total (milk and juice) |
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
In a bowl stir together dry ingredients and make a well in the center.
In another bowl, mix together liquids.
Stir liquid into the dry ingredients and let stand 10 minutes.
Heat lightly greased griddle over medium heat.
Stir mixture and pour ¼ to ⅓ cup on griddle.
Cook carefully turning once to brown both sides.
