Old recipes can be like french fries and potato chips. One leads to another, then another and then another, and so on. Until you look up and find yourself in the bottom of a rabbit hole surrounded by dusty old cookbooks, recipe cards and yellow newspaper clippings, writes food editor Kelly Brant.
For Brant, it started with a passage in the book Deep South: New Southern Cooking by Brad McDonald.
McDonald writes of old-fashioned calas — sweet rice fritters once sold on the streets of New Orleans — but includes a recipe called rice waffles.
The calas led to waffles, which led to pancakes starring one of Arkansas’ top crops.
For details and recipes, read Wednesday’s Arkansas Democrat-Gazette Style.