Rice and Sausage Pancakes with Country Gravy

Description

Makes 4 servings

Ingredients

• Gravy:
• 1 tablespoon Sausage drippings
• 1 tablespoon all-purpose flour
• 2/3 cup milk
• 2 ounces bulk Pork Sausage, cooked, crumbled
• salt and ground white pepper
• Pancakes:
• 2 tablespoons butter or margarine
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 1/3 cups milk
• 1 egg, beaten
• 1 cup cooked rice, cooled
• 6 ounces bulk Pork Sausage, cooked, crumbled

Directions

1. Heat drippings in medium saucepan over medium heat; stir in flour until smooth. Cook 4 minutes.
2. Gradually stir in milk; cook, stirring, until mixture thickens. Stir in Sausage, salt and pepper. Keep warm.
3. Melt butter in large saucepan over medium heat; stir in flour until smooth. Cook 5 minutes.
4. Gradually stir in milk; cook, stirring, until mixture thickens. Whisk in eggs; remove from heat.Stir in rice and Sausage.
5. Use 3 tablespoons batter for each pancake and cook in greased medium skillet over medium heat until golden brown. Serve pancakes with gravy.