Cream'O Rice Cakes

If regular pancakes feel a little been-there-done-that, these griddle cakes shake things up with Cream of Rice cereal stirred right into the batter.

The rice cereal gives them a slightly different chew and a delicate crispness around the edges that standard flour pancakes don’t have.

Lemon juice soured with milk acts as a quick buttermilk stand-in, giving the cakes a subtle tang and helping them rise light and fluffy.

Let the batter rest for 10 minutes before cooking and you’ll be rewarded with a tender, golden breakfast that’s a nice change of pace.

Kitchen Tips

• The 10-minute rest is key. It lets the Cream of Rice hydrate so the batter thickens and the cakes hold their shape on the griddle.
• Lemon juice plus milk makes a quick buttermilk substitute. Stir them together and let sit a minute before adding to the dry ingredients.
• Medium heat, not high. These cakes brown fast because of the sugar, so keep the griddle moderate and flip when you see bubbles setting on the surface.