Best 4 Savory Pancakes From Cooked Rice Recipes
In the realm of culinary creativity, savory pancakes made from cooked rice emerge as a delightful fusion of flavors and textures. These delectable treats, often referred to as savory rice pancakes, rice fritters, or rice patties, offer a delectable twist on traditional pancake recipes. With a crispy exterior and a soft, fluffy interior, these savory rice pancakes are a versatile canvas for a myriad of culinary adventures. This recipe collection presents a diverse range of savory rice pancake recipes, each offering a unique flavor profile to tantalize your taste buds. From the classic combination of vegetables and herbs to the bold burst of spices, these recipes cater to a wide spectrum of culinary preferences. Whether you're seeking a quick and easy weekday breakfast, a hearty brunch dish, or an innovative appetizer for your next gathering, these savory rice pancake recipes have got you covered.
Here are our top 4 tried and tested recipes!
SAVORY PANCAKES (FROM COOKED RICE)
Here's a great way to use left-over rice. This is super easy and so good! I find myself making extra rice just so I can make this. This is just wonderful!
Provided by FLUFFSTER
Categories White Rice
Time 20m
Yield 5 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 205.4, Fat 6.6, SaturatedFat 1.1, Cholesterol 37.2, Sodium 132, Carbohydrate 31.6, Fiber 0.8, Sugar 0.2, Protein 4
WILD RICE PANCAKES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 14
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.
SURNOLI (COCONUT-RICE PANCAKES)
Surnoli are soft, round and puffy pancakes, about the size of a diner's silver dollars, and they can be served like them too, as a warm stack with a piece of melting butter on top. But surnoli batter contains no egg and no flour, and it isn't flipped at all but left to cook through on one side. Made from puréed raw and cooked rice, as well as coconut, and fermented with yogurt overnight, the konkani pancake becomes airy and takes on a gentle tang. Have it plain with a drizzle of ghee, or even a little honey. And if you want to try them savory, open a jar of your favorite Indian pickles instead. If you want to skip the longer fermentation, you could add a half teaspoon of Eno - an antacid made from sodium bicarbonate and citric acid, commonly used to fizz batters in Indian kitchens - just before you're ready to start cooking.
Provided by Tejal Rao
Categories pancakes
Time 8h45m
Yield Makes 16 to 20 pancakes
Number Of Ingredients 10
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.
RICE PANCAKES
This pancake recipe was created for my family members with multiple food allergies. This tasty breakfast item uses applesauce instead of egg and rice instead of wheat. A moist and yummy option for those with limited food choices. Serve with your favorite topping.
Provided by Jamie West
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 10m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 45 g, Cholesterol 3.3 mg, Fat 3.6 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 179.6 mg, Sugar 10.8 g
Tips:
- Use day-old rice. Freshly cooked rice is too moist and will make the pancakes mushy. Day-old rice has had a chance to dry out a bit, making it the perfect consistency for pancakes.
- Don't overmix the batter. Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
- Cook the pancakes over medium heat. Medium heat will help the pancakes cook evenly without burning them.
- Flip the pancakes carefully. Pancakes made with cooked rice are more delicate than traditional pancakes, so be careful when flipping them. Use a wide spatula and flip the pancakes once they are golden brown on the bottom.
- Serve the pancakes immediately. Pancakes made with cooked rice are best served hot off the griddle. They can be served with butter, syrup, fruit, or your favorite toppings.
Conclusion:
Savory pancakes made from cooked rice are a delicious and versatile dish. They can be served for breakfast, lunch, or dinner, and they can be topped with a variety of ingredients to suit your taste. If you are looking for a new and exciting way to use up leftover rice, give these savory pancakes a try. You won't be disappointed!
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