Chuckwagon Corn Cakes

Great to make these if you have some leftover rice.

1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup cooked rice, cold
1 cup canned corn
2 eggs, well beaten
1 tablespoon melted margarine or butter
1/3 cup milk - use more or less as needed
Stir together flour, baking powder and salt.  Add the rice, corn, eggs, melted margarine and enough milk to make a medium-thin batter. Stir together to mix well.
Drop about 1/3 cup of batter per cake onto hot greased griddle or non-stick frying pan. Cook flipping at least once as they cook. Serve with syrup or your favorite pancake topping.

Pannekuchen - Mennonite Style Pancakes

This picture turned out a bit dark but it does show the pannekuchen in the frying pan.

Pannekuchen - cooking in frying pan  

2 cups flour
1/2 teaspoon salt
3 eggs ( well beaten )
1 and 1/2 cups milk
4 tablespoons melted butter or margarine

extra melted margarine or butter for frying

In mixing bowl, combine the flour and salt. Add beaten egg and the milk. Beat with electric mixer. Beat in the melted butter or margarine. The batter should be quite thin and runny.
Preheat large non-stick frying pan till good and hot. Add a spoon of the extra melted margarine to frying pan. Pour in 1/2 cup of pancake batter. Lift pan and tilt to spread the batter across entire frying area of frying pan. Fry till brown on that side, then flip with spatula adding a bit more margarine as needed. Keep the stove temperature medium high. Serve 1 person at a time and keep frying till everyone at the table has had their fill. Sprinkle pancake with granulated sugar, roll up and serve. These are very tasty - a Mennonite favorite. You can also serve them with cold sliced meats as an alternative using the pancake as a sandwich wrap.