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Rice and Sausage Pancakes with Country Gravy

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

1. Heat drippings in medium saucepan over medium heat; stir in flour until smooth. Cook 4 minutes. Gradually stir in milk; cook, stirring, until mixture thickens. Stir in sausage, salt and pepper. Keep warm.

Pancakes:
2 tablespoons butter or margarine
1/4 cup plus 2 tablespoons all-purpose flour
1 1/3 cups milk
1 large egg, beaten
1 cup cooked rice, cooled
6 ounces bulk pork sausage, cooked, crumbled

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

Makes approximately 12 pancakes (4 servings).

Recipe provided courtesy of the USA Rice Federation.