Totally wheat-free, these crisp little pancakes need not be limited to breakfast. Try them with maple syrup or fruit as a dessert, a snack, or light lunch.
In a large saucepan, combine the milk, cooked rice, 3 tablespoons of the butter, and the honey, and heat until the butter melts. Remove from the heat. In a small bowl, whisk the egg yolks until frothy. Add to the rice mixture.
In another small bowl, mix together the flour, baking powder, salt, cinnamon, and nutmeg, and add to the rice mixture.
With an electric mixer, beat the egg whites until stiff but not dry. Fold into the rice mixture.
In a large heavy skillet, heat 1 tablespoon of the butter over medium heat. Drop the batter by tablespoons onto the skillet and cook on both sides until browned and crisp. Keep warm. Repeat with the remaining batter and butter.