This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Rice Buttermilk Pancakes
16 – 4″ pancakes
2 c. sifted flour
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
2 Tbsp. sugar
Sift together and add egg yolks and buttermilk to dry ingred. (amounts below). Then the cooking oil and cold rice and fold in beaten egg whites.
3 eggs – separated
2 1/2 c. buttermilk
5 Tbsp. shortening or cooking oil
1 c. cold rice