Active time: 25 min Start to finish: 30 min

　　

Ingredients

Makes 12 to 16 pancakes (breakfast)

　　1 cup cold unsalted cooked rice

　　1 cup small-curd cottage cheese

　　4 large eggs

　　1/3 cup whole-wheat flour

　　2 tablespoons sugar

　　1/4 teaspoon salt

　　1/4 teaspoon cinnamon

　　5 tablespoons unsalted butter, melted

　　Accompaniment: maple syrup

　　

Step 1

Stir together rice, cottage cheese, eggs, flour, sugar, salt, cinnamon, and 3 tablespoons butter in a bowl. Let stand 5 minutes.

　　

Step 2

Lightly coat a 12-inch nonstick skillet with some of remaining butter and heat over moderately high heat until hot but not smoking. Working in batches of 3 or 4, pour a scant 1/4 cup batter per pancake into skillet and sauté, turning over once, until pancakes are golden brown but still slightly soft, 4 to 5 minutes per batch, adding more butter as needed.