RICE PANCAKES RECIPES

Name: Rice Pancakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 1 1/2 cups cooked rice; 2 cups yogurt or 2 cups soured milk; 2 cups flour; 1/2 teaspoon salt; 2 medium eggs; 1 teaspoon baking soda

RICE PANCAKES RECIPE - BREAKFAST.FOOD.COM

Rice Pancakes Recipe - Breakfast.Food.com image

These are yummy and frugal. Whenever we make rice for dinner we make a HUGE pot and use the leftovers for breakfast. This recipe comes from hillbillyhousewife.com and I am posting it for the January TOTM.

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups cooked rice
2 cups yogurt or 2 cups soured milk
2 cups flour
1/2 teaspoon salt
2 medium eggs
1 teaspoon baking soda

Steps:

Use a fork to mash the rice a little or you can blend it a little with the milk but you want some graininess to give the pancakes their special texture.
After the rice has been mashed a little, then add the rest of the ingredients.
Use a whisk to stir everything up.
If you use yogurt the batter may be very thick, you can add a little water to the batter to thin it out for frying.
Fry in a hot skillet or griddle, turn them when they are brown on the bottom. Try to keep them small. They are so tender that frying big ones is a little tricky.
Serve with syrup and butter.

Nutrition Facts : Calories 399.5, FatContent 4, SaturatedFatContent 1.5, CholesterolContent 98, SodiumContent 766, CarbohydrateContent 73.7, FiberContent 1.9, SugarContent 6.2, ProteinContent 14.9

SAVORY RICE PANCAKES RECIPE | ALLRECIPES

Savory Rice Pancakes Recipe | Allrecipes image

This is a great use for leftover rice. These pancakes can be eaten alone for breakfast, or served as a side dish for dinner. I even take them to work and eat them cold for a snack.

Provided by Jen R.

Categories Side Dish Rice Side Dish Recipes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

? cup uncooked white rice
1?? cups water
2 eggs
2 teaspoons milk
salt and pepper to taste
1 tablespoon chopped fresh chives
1 teaspoon dried onion flakes
2 teaspoons butter

Steps:

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool.
Whisk together the eggs and milk in a large bowl. Stir in the cooked rice, salt, pepper, and chives or onions, if desired.
Melt the butter in a skillet over medium high heat. Using a 1/2 cup measure, spoon pancake shaped scoops of rice mixture into hot skillet. Cook until golden brown, about 3 to 4 minutes per side.

Nutrition Facts : Calories 175.2 calories, CarbohydrateContent 26.5 g, CholesterolContent 98.4 mg, FatContent 4.8 g, FiberContent 0.4 g, ProteinContent 5.7 g, SaturatedFatContent 2.1 g, SodiumContent 50.4 mg, SugarContent 0.4 g

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