Rice and Sausage Pancakes with Country Gravy

Description
Makes 4 servings

Ingredients

 * Gravy:
 * 1 tablespoon sausage drippings
 * 1 tablespoon all-purpose flour
 * 2/3 cup milk
 * 2 ounces bulk pork sausage, cooked, crumbled
 * salt and ground white pepper
 * Pancakes:
 * 2 tablespoons butter or margarine
 * 1/4 cup plus 2 tablespoons all-purpose flour
 * 1 1/3 cups milk
 * 1 egg, beaten
 * 1 cup cooked rice, cooled
 * 6 ounces bulk pork sausage, cooked, crumbled
 * 6 ounces bulk pork sausage, cooked, crumbled

Directions
Heat drippings in medium saucepan over medium heat; stir in flour until smooth. Cook 4 minutes. Gradually stir in milk; cook, stirring, until mixture thickens. Stir in sausage, salt and pepper. Keep warm.

Melt butter in large saucepan over medium heat; stir in flour until smooth. Cook 5 minutes. Gradually stir in milk; cook, stirring, until mixture thickens. Whisk in eggs; remove from heat. Stir in rice and sausage. Use 3 tablespoons batter for each pancake and cook in greased medium skillet over medium heat until golden brown. Serve pancakes with gravy.