Best 20 Rice Pancakes Recipes

RICE FLOUR PANCAKES

Steps:

• Beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt. Whisk in the rice flour until no dry lumps remain. Cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight.
• Heat a lightly-oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.

RICE FLOUR PANCAKES

Steps:

• Mix rice flour, sugar, baking powder and salt in bowl. Beat in milk until mixture has a smooth consistency. Add the beaten egg and oil and mix until just blended.
• Add a little oil to griddle and cook on med heat. Turn only once.

RICE PANCAKES

Steps:

• Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes.
• Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.

WILD RICE PANCAKES

Steps:

• Whisk eggs, buttermilk, and vanilla in a large bowl. Whisk flour, sugar, baking powder, nutmeg, and salt in a separate bowl. Slowly add the dry ingredients to the egg mixture, mixing well to make a smooth batter. Stir in butter and cooked wild rice.
• Heat a lightly oiled griddle or skillet over medium-high heat.
• For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.

WILD RICE PANCAKES

Steps:

• In a large skillet, saute mushrooms and onions in butter until tender. Transfer to a large bowl; cool. Stir in the rice, milk and eggs. Combine flour, baking powder and salt; gradually stir into rice mixture just until combined. , Heat 2 tablespoons oil in the same skillet over medium heat. Drop batter by 2 tablespoons into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.,

WILD RICE PANCAKES

Steps:

• In a heavy saucepan combine the rice, the water, and the salt and simmer the mixture, covered, for 45 to 50 minutes, or until the rice is tender and all the water is absorbed. Transfer the rice to a large bowl and let it cool. In a heavy skillet cook the carrot, the celery, the onion, the scallion green, and the thyme in the butter over moderate heat, stirring, for about 10 minutes, or until the carrot is just tender, and transfer the mixture to the bowl. In a small bowl whisk together the eggs and the milk, stir the egg mixture into the rice mixture, and stir in the flour and salt and pepper to taste.
• Heat the griddle over moderately high heat until it is hot enough so that drops of water scatter over its surface and brush it with some of the oil. Working in batches, scoop the batter onto the griddle by 1/4-cup measures, flatten the pancakes slightly, and cook them for 2 to 3 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven.

RICE FLOUR CREPES / PANCAKES- GLUTEN, DAIRY AND EGG FREE

Steps:

• Whisk all of the ingreients together (dont be tempted to leave out the salt or sugar).
• Heat a small amount of allowed oil in a non-stick pan. Pour in 1/4 cup of batter to the pan and tilt to coat pan for thin pancakes. Cook 2-3 minutes- the edges should start to curl. Gentley turn and cook until lightly browned.
• Repeat until the batter has all been used.
• Serve hot with savoury fillings or as a dessert with fresh fruit or pure maple syrup.

WILD RICE BUTTERMILK PANCAKES

Steps:

• Whisk the eggs, buttermilk and baking soda together in a large bowl. Combine the flour, baking powder, sugar and salt; add to the egg mixture. Stir in the melted butter and wild rice.
• Heat the griddle or skillet until hot. Lightly film with grease. Pour on the batter to make four-inch rounds and cook until dry around the edges. Turn and cook on the other side until lightly browned. Serve with butter and warm berry compote, if desired.

WILD RICE AND MUSHROOM PANCAKES

Steps:

• 1. melt 2 tablespoons butter in skillet and saute'onions and garlic until onions are transparent. Transfer to large mixing bowl
• 2. Melt 2 tablespoons butter in skillet and saute' mushrooms with thyme, sage and celery seed. saute' until mushrooms are slightly brown and juices gone. Add to bowl with onion.
• 3. To the onion and mushrooms add the cooked rice, Worcestershire sauce and salt. Mix well.
• 4. Sprinkle flour and cheese over the mixture and blend well.
• 5. Blend in beaten eggs.
• 6. Cook mixture on a hot greased skillet over med/low heat. Place a spoonful of mixture onto skillet and gently pat out to form a medium size pancake. Brown on both sides then transfer to plate. Serve warm.

SAVORY PANCAKES (FROM COOKED RICE)

Steps:

• To a cup of rice, add a beaten egg,scallions, thyme, salt and pepper.
• Heat the oil in a large, nonstick skillet over medium-high heat.
• Add heaping Tbsps. rice mixture(it will be loose, flatten slightly and fry until brown on both sides.
• Drain on paper towels.

DOSAS (INDIAN RICE AND LENTIL PANCAKES)

Steps:

• Combine 6 cups water, rice and lentils in a large bowl.
• Cover and let stand 8 hours.
• Drain and rinse.
• Place the rice mixture, 1 1/4 cups water, and sugar in a food processor and puree until smooth.
• Spoon batter in a clean bowl and cover.
• Let stand for 12 hours (in a warm place free from drafts) or overnight.
• Stir in salt.
• Heat 1/2 tsp.
• of oil in an iron skillet.
• Spoon 1/3 cup into pan and heat over medium heat.
• Turn pancake over when bubbles form and edges are cooked.
• Repeat until batter is cooked.

WILD RICE PANCAKES

Steps:

• Blend the flour, baking powder, salt and sugar.
• Stir in milk, eggs and melted butter just until ingredients are blended. Stir in cooked rice.
• Cook pancakes until they are brown on both sides. Serve with maple syrup.

BROWN BASMATI RICE PANCAKES

Steps:

• Mix cooked rice with salt, pepper, beaten eggs, onion and cilantro, blending well.
• Fold in peas, (don't worry about thawing unless covered with ice).
• If using cast iron, get the pan smoking hot and add the oil. If using a non-stick skillet, just heat the oil.
• Place a spoonful of the rice mix in the oil and spread out so it's about 3" across. (I can get 4 in my 10" pan.)
• Fry on one side until the pancake holds together. Turn and brown the other side.
• Keep the first ones hot while you do the rest.

RICE FLOUR BLUEBERRY PANCAKES

Steps:

• Mix the flour, salt and baking powder well Whisk in the milk and egg Fold in the blueberries Heat a cast iron (or any) skillet to medium hot and pour in a generous spoonful with the blueberries evenly distributed Cook each side till golden brown and serve with blueberry (or any other) jam or maple syrup and a fresh squeeze of lime juice. And butter of course if weight is not an issue! This is good for 2 not very hungry people or 1 hungry person. Increase the quantities depending on the number of people and how hungry they are. Leftovers can be eaten as an afternoon or late night snack cold or warmed with cream cheese and jelly etc. etc.!

RICE PANCAKES

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.

WILD RICE PANCAKES

Steps:

• Cook the wild rice according to the package instructions. (Do not add salt or cook it in broth; just cook in plain water.) Set aside.
• Mix together the flour, sugar, baking powder and salt in a large bowl. Mix together the milk, vanilla and eggs in a separate bowl. Add the wet ingredients to the dry ingredients, stirring very gently until just combined. Add more milk if the batter seems too thick. It should definitely be thick but easily pourable. Add the melted butter to the batter, stirring gently to combine. Gently stir in the cooked wild rice. (Add half at first and see how you like the looks of the batter. Then slowly add in as much as you want.)
• Heat a skillet over medium-low heat and add some butter. Pour large spoonfuls of the batter onto the skillet and cook until the pancakes are golden brown, 3 to 4 minutes per side. Repeat with the remaining batter.
• Cook the sausage links according to the package instructions.
• Serve the pancakes with an obscene amount of butter and warm syrup, along with some strawberries, melon chunks and blueberries.

WILD RICE PANCAKES WITH MUSHROOMS AND GOAT CHEESE RECIPE

Steps:

• Heat skillet over medium heat, about 1 minute. Add olive oil and mushrooms and cook 5 minutes. Stir in 1/2 teaspoon salt and cook 5 minutes more. Stir in garlic and lemon juice and remove pan from heat. Beat eggs in bowl. Whisk in flour and remaining 1/2 teaspoon salt. Stir in cooked mushrooms, including all juices. Add scallions, wild rice, goat cheese and black pepper, and stir until well combined. Wipe out skillet and return to medium heat. After 1 to 2 minutes, spray lightly with nonstick vegetable spray and add butter, if using. When pan is hot enough to sizzle bread crumb, using 1/2-cup measure, scoop up batter and pour into hot pan. Cook for 2 to 3 minutes on each side, or until pancakes are golden. Serve hot, warm or at room temperature with one or more of toppings suggested above. This recipe yields 4 servings. Per Serving: 330 Cal; 19g Prot; 19g Total Fat (9 Sat. Fat); 21g Carb.; 240mg Chol; 830mg Sod.; 2g Fiber. Wine Suggestions: The two red wine grapes of Burgundy are Pinot Noir and Gamay, the latter used for Beaujolais. Wild rice, goat cheese and earthy mushrooms match well with a Beaujolais, such as Morgon, Grand Cru, Anne-Marie Perret, Domaine des Grand Cras.

WILD RICE PANCAKES WITH MUSHROOMS AND GOAT CHEESE RECIPE

Steps:

• 1. Place a medium skillet over medium heat for about a minute, then add 1 TBSp of the olive oil and swirl to coat the pan. Toss in the mushrooms and cook, stirring, over medium heat for 5 minutes. Sprinkle in 1/2 tsp of the salt and saute for 5 minutes longer. Stir in the garlic and lemon juice and cook for 1 minute longer to soften the garlic before removing the pan from the heat. 2. Beat the eggs in a medium large bowl. Whisk in the flour and the remaining 1/2 tsp salt. When this mixture is uniform, stir in the cooked mushrooms, including all their juices (there's no need to wash the pan). Add the scallions, wild rice, goat cheese, and black pepper and stir until well combined. 3. Wipe out the skillet and heat over medium heat for about a minute, then add abvout 1/2 TBSP olive oil and swirl to coat the pan. Melt in about a tsp of butter, if desired, and tilt the pan to distribute the butte. When it's hot enough to instantly sizzle a crumb, use a nonstick sprayed 1/4 cup measure with a handle to scoop as many cakes as will fit in a single layer into the pan and fry for 2 to 3 minutes on each side, or until golden. Continue to cook in batches, using additional oil and/or butter as needed until all the batter has been used. Serve hot or warm. Optional enhancements: Top with sour cream, yogurt, thin rings of sliced scallions or baby leek on top, torn fresh flat leaf parsley on top or guacamole

BROWN RICE, SESAME, SPINACH AND SCALLION PANCAKES

Steps:

• Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds
• In a separate bowl, beat the eggs and whisk in the buttermilk, milk and canola oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions
• Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta
• Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot

RICE NOODLE PANCAKES WITH HOISIN SAUCE

Steps:

• 1. Cook the rice noodles according to package directions. Drain and cut with scissors if they are long. Place in a bowl and add the carrots, scallions, ginger, garlic, sesame oil and beaten eggs. Mix well.
• 2. In a skillet add the oil and place a clump of rice noodle mixture and flatten pancake style. Cook until golden and crispy on both sides.
• 3. Serve drizzled with Hoisin sauce and garnish with cilantro