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Corn Meal and Rice Griddle Cakes

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Ingredients
  Corn meal 1⁄2 Cup (8 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Soda 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Egg yolks 2 , beaten
  Sour milk 1 Cup (16 tbs)
  Cold cooked rice 1 Cup (16 tbs)
  Egg whites 2 , beaten until stiff
Directions

MAKING
1. In a measuring jar or a bowl, combine eggs and sour milk. Whisk with a fork until well blended.
2. Into a large mixing bowl, sift together the flour, soda and salt and mix in the corn meal
3. Pour the liquid ingredients into the dry ingredients, whisking with a wire whisk to get a smooth consistency thick batter.
4. Stir in the cooked rice.
5. Fold in the egg whites.
6. Heat a griddle and grease it with fat.
7. Ladle the batter to make pancakes and brown on one side for 3-4 minutes until golden.
8. Flip over with a pancake turner and cook for another 3-4 minutes on the other side until golden
9. Pile onto a platter.

SERVING
10. Serve the cakes warm with maple syrup, honey, butter or preserves if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Browned
Dish: 
Pancake
Ingredient: 
Corn
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 194 Calories from Fat 35

% Daily Value*

Total Fat 4 g6%

Saturated Fat 1.8 g8.8%

Trans Fat 0 g

Cholesterol 61.7 mg20.6%

Sodium 500.1 mg20.8%

Total Carbohydrates 31 g10.4%

Dietary Fiber 1.3 g5%

Sugars 5 g

Protein 8 g15.5%

Vitamin A 1.4% Vitamin C 0.4%

Calcium 12.6% Iron 8.4%

*Based on a 2000 Calorie diet

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Corn Meal And Rice Griddle Cakes Recipe