Rice Pancakes

I learned this from my brother-in-law. These are so easy and tasty that every time I cook rice, I add an extra cup or two so I can be sure to have leftovers for these. They taste kind of like indian fry bread, but with a different texture.

Rice Pancakes
cooked rice (white or brown)
eggs
lots of butter
salt
toppings (honey, cinnamon-sugar, maple syrup, etc.)

Pre-heat a pan over medium-high heat. Stir eggs into the rice, making sure to smush out all the lumps in the rice.  The rice should be coated with eggs and be kind of like a thick batter.

Melt a generous quantity of butter in your pan. Put a spoonful of the rice/egg mixture into the pan and flatten it out with the back of the spoon. Get it as thin as you can without making holes. These are sturdy pancakes, so you can make them plate sized if you want. When the pancake is bubbly throughout *and* golden brown on the bottom, flip it over to cook the other side. Add more butter to the pan for each batch.

To serve, sprinkle with salt and drizzle with syrup.