Rice Griddlecakes

1 egg, separated                     1-1/2 tsp. baking powder
1 c. milk                                 1/4 tsp. salt
3/4 c. flour                             1/2 c. cooked rice
2 tbsp. melted butter

Beat egg white in separate bowl until stiff but not dry. In large bowl beat yolk with milk gently until blended. Sift baking powder, flour, salt and add to milk mixture. Stir in melted butter. Fold in rice and egg whites. Drop by spoonfuls on hot ungreased griddle. Turn once. Serve with syrup.

Makes 9 small cakes - 2 servings.