Description Edit

Makes 12 servings, about 24 four-inch pancakes.

Ingredients Edit

Directions Edit

  1. Combine milk, margarine, amaretto, (optional), vanilla, flour, Sugar, baking powder and salt in large bowl. Stir in rice.
  2. Fold in beaten egg whites.
  3. Heat griddle or skillet coated with cooking spray over medium-high heat until hot.
  4. Pour 3 tablespoons batter for each pancake onto heated griddle or skillet.
  5. Cook until top is bubbly and underside is lightly browned (about 1 minute).
  6. Turn pancakes and lightly brown other side.
  7. Serve warm with peach Sauce and garnish with toasted almonds and peach chunks, if desired.
  8. peach Sauce: puree peaches in blender; transfer to 2-quart saucepan.
  9. Add Sugar, amaretto, (optional) and lemon juice.
  10. Cook over medium heat, stirring occasionally, until Sugar is melted and mixture thickens slightly, about 4 to 6 minutes.
  11. Keep warm.

See also Edit

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