Best 6 Rice Pancakes With Cooked Rice Recipes

SAVORY RICE PANCAKES

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.

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.

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.

RICE PANCAKES

Steps:

• Whisk flour, salt and baking powder together and set aside.
• Whisk olive oil, milk and eggs and set aside. Preheat the griddle. Combine the dry and wet ingredients and fold in eggs, rice, cheese and scallions; if batter is too thick, thin it with more milk.
• Drop about 1/4 cup of batter onto a griddle and cook for 3 to 4 minutes per side until cooked through.
• Serve with a black bean stew.

RICE COOKER PANCAKE

Steps:

• Lightly coat the inner pot of a 10-cup rice cooker with nonstick cooking spray.
• Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Pour the batter into the prepared pot, place the pot into the rice cooker and seal the lid shut. Set the rice cooker on the standard white rice cycle and cook until the underside of the pancake is golden brown, the top is firm yet bouncy to the touch and a toothpick inserted into the center comes out clean, 35 to 50 minutes (see Cook's Note).
• Invert the pancake onto a plate. Cut into wedges and serve with butter and syrup.

SURNOLI (COCONUT-RICE PANCAKES)

Steps:

• Rinse the rice several times in warm water until the water runs almost clear, and soak for an hour. Drain the rice. In a blender, combine all ingredients except the salt and ghee, butter and honey with 1 cup water, and mix on high speed. If you need to, add a splash more water, just enough to help the ingredients catch the blade and produce a thick, smooth batter. Scrape batter into a bowl, cover loosely with plastic wrap and leave at room temperature to ferment overnight, or about 8 hours.
• Add salt, and give the batter a gentle stir. Add a little water, if needed. It should be thicker than pancake batter but somewhat airy from the fermentation. Heat a nonstick pan over medium heat. When it's hot, add a half teaspoon of ghee, followed by about 2 ounces surnoli batter. Immediately tilt the pan around to encourage the batter to spread a little, into a small, thick circle. Cover the pan with a lid, and let the surnoli cook gently without flipping it. When the top is pocked all over with holes and cooked through, and the bottom is a golden brown, about 3 to 4 minutes, transfer to a plate and serve with some butter or ghee, and honey. Repeat with remaining batter.