Cornmeal and Rice Pancakes

1/2 cup cornmeal
1/2 cup flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon granulated sugar
1 1/2 cups cooked white rice
2 cups buttermilk
2 eggs, separated
2 tablespoons unsalted butter, melted

Sift together cornmeal, flour, salt, baking soda and sugar. Mix together rice, buttermilk, egg yolks, and butter. Stir the mixture into the dry ingredients. Combine only lightly, leaving a few lumps.

Beat the egg whites until they form soft peaks. Fold the egg whites into the batter.

Smear a griddle with oil, and heat it until a few drops of water sprinkled onto it sizzle and dance. Spoon the batter onto the griddle about 4 inches indiameter. Flip the pancakes when air bubbles form on their surfaces. When browned lightly on both sides, the pancakes are done.

Variation:
Use cooked brown rice.