Breakfast Recipe: Rice and Sausage Pancakes with Country Gravy

Rice and Sausage Pancakes with Country Gravy

Ingredients: Gravy:

• 2 tablespoons sausage drippings
• 2 tablespoon2 all-purpose flour
• 1 1/3 cups milk
• 2 ounces bulk pork sausage, cooked, crumbled
• Salt and ground white pepper to taste

Pancakes:

• 2 tablespoons butter or margarine
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 1/3 cups milk
• 1 large egg, beaten
• 1 cup cooked rice, cooled
• 6 ounces bulk pork sausage, cooked, crumbled

Procedures:

1. For Gravy: 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.
2. For Pancakes: 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.

Makes approximately 12 pancakes (4 servings).