Brown Rice Pancakes

What?? Another pancake recipe?? Sure, they are much cheaper to make at home, they are a lot more healthy than going to ....... and they are fun. Besides, what else do you do with leftover brown rice, and where else can you get healthy pancakes?

INGREDIENTS
1/4  cup pre-cooked brown rice
4     tablespoons low fat (2%) milk
1     large egg
2     teaspoons olive or canola oil

1/4  cup whole wheat flour
2     teaspoons brown or raw sugar
1     teaspoon baking powder
       a tiny pinch of salt

METHOD
Place the brown rice, the milk,egg and oil into a blender or food processor and process for 3 to 4 minutes, until pureed as much as possible; it may remain a little lumpy, but that is OK.
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Mix the remaining ingredients together in a separate medium bowl, pour in the lumpy liquid from the blender and mix with a whisk. If it seems a little thick - it should be pretty runny - then add 1 tablespoon of milk at a time and whisk it in. Use about 1/4 cup of this mix for each pancake.

This recipe will make about 4 six-inch pancakes when cooked over medium-high heat in - of course  a frying pan. Non-stick works best; otherwise add a little butter to the pan before the first pancake is put into it. Cook each pancake about 1 to 2 minutes per side, turning when real bubbly and the edges are are beginning to dry. When turning them over, be careful; they are quite tender.