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
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.
Pancakes:
2 tablespoons butter or margarine
1/4 cup plus 2 tablespoons all-purpose flour
1-1/3 cups milk
1 large egg, beaten
1 cup cooked rice, cooled
6 ounces bulk pork sausage, cooked, crumbled
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.
Makes approximately 12 pancakes (4 servings).