Along with homemade egg noodles, chocolate pie and fresh-off-the-vine concord grape juice, rice pancakes were my Grandma Beulah’s specialty.
My parents were in town to help us take care of new baby Elise and treated us to a massive amount of Chinese takeout. Seeing the small mountain of leftover rice after dinner was over, I remembered Grandma’s rice pancakes and asked my dad for the recipe.
These things are seriously hearty so eat just a couple and you’re good to go.
Ingredients:
1 beaten egg
1 cup milk
1 cup leftover cooked rice (one day old is best)
1 teaspoon baking powder
2/3 cup flour
Oil or spray for griddle
Real maple syrup
Bananas (optional)
Cinnamon for dusting (optional)
Other supplies:
Fire up your griddle so it starts to get hot. Mix all ingredients; it’s OK if some of the rice is clumpy but break up any really big pieces. Once mixed let rest for 5 minutes.
Lightly oil your griddle and pour batter onto the hot griddle.
Flip when they bubble. Notice how thick they are!
This recipe makes 6-8 pancakes that can be frozen and thawed later in the toaster. You could easily double or triple the recipe depending on how much leftover takeout rice you have. And next time you order Chinese takeout, you might purposely add an extra side or two!
Posted by Kathy on November 21, 2009
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November 25th, 2009 at 12:55 pm
This is brilliant and looks delicious. Can’t wait to try it.
November 23rd, 2009 at 12:01 am
So . . . you make me so happy!! I never know what to do with all of the left over rice and I am so excited to try this. Any idea if it works with brown rice too?? We have started to get the brown rice (it just tastes better!) . . . anyway, so excited.