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CUISINE

Pancakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Directions:

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Rice Cake

Ingredients:

• 2 cup leftover Japanese steamed rice
• 2 Tbsp flour
• For dipping sauce:
• 1 Tbsp sugar and 1 Tbsp soy sauce

Preparation:

1. Put leftover rice in a bowl.
2. Sprinkle flour over the rice.
3. Knead the rice by hand well.
4. Shape rice into small, round, and flat pieces.
5. Heat 1 Tbsp vegetable oil in a skillet.
6. Fry rice cakes on low heat for a few minutes.
7. Turn them over and fry for a few minutes, or until cooked through.
8. Turn up the heat to medium, and fry until crispy on both sides.
9. Serve a mixture of sugar and soy sauce on the side.

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