In a large bowl, whisk together eggs, sugar, milk, sour cream, butter & vanilla.
In a separate bowl, combine flour, cooked rice, baking powder, baking soda & salt.
Add the flour mixture to the liquid mixture & whisk together. Let batter sit for 15 minutes.
Heat a nonstick griddle to medium-low heat. Spray with oil. Using a 1/4 cup measure, portion out batter on griddle. Cook for about 2 minutes per side.
Serve immediately garnished with blueberry sauce or your choice of topping.
Blueberry Sauce
In a small saucepan, combine cornstarch, sugar & salt. Add water & blueberries & cook until ‘clear’ & bubbling. Remove from heat & stir in butter & lemon juice. Serve warm over pancakes.