RICE PANCAKES
Provided by Stephen A. McLeod
Categories Milk/Cream Dairy Egg Rice Breakfast Chill Advance Prep Required Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 15 pancakes
Number Of Ingredients 10
Steps:
- 1. Combine the rice, cream, and butter. Add the eggs, stirring together until well blended.
- 2. Sift the flour with the cinnamon, nutmeg, and salt, and blend thoroughly into the rice mixture. Cover the batter and refrigerate for at least 2 hours, or up to 8 hours.
- 3. Preheat the oven to 200°F.
- 4. When you are ready to cook the pancakes, remove the batter from the refrigerator and whisk together well. Melt about 1 tablespoon of butter in a skillet set over medium-high heat. When the butter is sizzling, add a small amount of batter to the pan to test the heat level. If necessary, reduce the heat to medium before cooking the pancakes.
- 5. For each rice pancake, pour about 1/4 cup of the batter into the prepared pan. Cook for 2 to 3 minutes, or until bubbles appear on the surfaces and the edges of the pancakes are lightly browned. Using a spatula, carefully turn the pancakes over and cook about 2 minutes more, until done. Transfer the finished pancakes, separated by parchment paper, to an ovenproof platter, and set them in the oven to keep warm. Prepare the remaining pancakes, adding more butter to the pan as needed.
- 6. To serve, lightly sprinkle the rice pancakes with sugar, if desired, and garnish with orange slices.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #pancakes-and-waffles #breakfast #rice #easy #low-fat #dietary #low-saturated-fat #inexpensive #low-in-something #pasta-rice-and-grains #brown-rice #white-rice #3-steps-or-less
You'll also love
Zeewon Adhikary
[email protected]These pancakes were amazing! I'm so glad I tried them.
Katya Tsvetkov
[email protected]I would not recommend these rice pancakes. They were bland and tasteless.
juan longoria
[email protected]These pancakes were just okay. I've had better.
Lealem Yitayal
[email protected]Overall, these rice pancakes were a good experience. They were easy to make and tasted great. I would definitely recommend them to others.
Alfred Mwenge
[email protected]The pancakes were a bit too thick for my liking. I think I'll make them thinner next time.
sean johnson
[email protected]These pancakes were a bit too bland for my taste. I think I'll add some more seasonings next time.
Peter Esosa
[email protected]I've made these rice pancakes several times now, and they always turn out great. They're a great way to start the day or as a snack.
Md Tarrek
[email protected]These pancakes were delicious! I added a little bit of green onion and ginger to the batter, and they turned out perfectly. I served them with a dipping sauce made from soy sauce, rice vinegar, and sesame oil.
Md Buppy
[email protected]I love how easy these rice pancakes were to make. I was able to whip up a batch in no time. They're also a great way to use up leftover rice.
Marcus Mattingly
[email protected]These rice pancakes were a hit with my family! They were crispy on the outside and soft and fluffy on the inside. The flavor was also spot-on. I will definitely be making these again.