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Category: Breakfasts

Louisiana Pancakes

Louisiana Pancakes
Al Seib / Los Angeles Times

Pancakes are for breakfast, but in wartime people do what they must to survive. On Jan. 17, 1943, the Los Angeles Times Home Magazine published a food column devoted to serving "piping hot" flapjacks for dinner. "Get out the griddle ... Read more

Total time: 30 minutes | Makes 10 (3-inch) pancakes
  • 1 egg
  • 2 tablespoons peanut oil, plus more for greasing
  • 1 cup cooked rice
  • 3/4 cup milk
  • 1 tablespoon sugar
  • 1 cup buttermilk baking mix
  • Syrup, for serving

Step 1Beat egg slightly, add oil and mix until incorporated. Mix in rice and milk.

Step 2Mix sugar with baking mix in separate bowl and add to liquid ingredients. Mix until combined.

Step 3Pour 1/4 cup batter for each pancake on lightly greased griddle set over medium-low heat. Cook each pancake until batter is set, edges are dry and bottom is golden, 1 to 1 1/2 minutes. Flip and cook another 1 to 1 1/2 minutes. Serve with syrup.

Each pancake:
120 calories; 156 mg sodium; 23 mg cholesterol; 5 grams fat; 15 grams carbohydrates; 3 grams protein; 0 fiber.
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