Sausage and Rice Pancakes With Country Gravy

• 1 tablespoon sausage drippings
• 1 tablespoon all-purpose flour
• 23 cup milk
• 2 ounces bulk pork sausage, cooked,crumbled
• salt and pepper, to taste
• 2 tablespoons butter or 2 tablespoons margarine
• 14 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 1 13 cups milk
• 1 large egg, beaten
• 1 cup cooked rice, cooled
• 6 ounces bulk pork sausage, cooked,crumbled

1. For the gravy, heat the 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.
2. For the pancakes, melt the 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.
3. Serve pancakes with gravy.

sausage drippings, flour, milk, pork sausage, salt, butter, flour, flour, milk, egg, rice, pork sausage

Taken from www.food.com/recipe/sausage-and-rice-pancakes-with-country-gravy-112113 (may not work)