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Rice Pancakes

Chef.at.Home's picture
Ingredients
  Sifted flour 2 1⁄2 Cup (40 tbs)
  Baking powder 3 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Cold cooked rice 1⁄2 Cup (8 tbs)
  Egg 1 , well beaten
  Milk 1 1⁄2 Cup (24 tbs)
  Melted butter/Margarine 2 Tablespoon
Directions

1. Heat a griddle and grease it lightly with butter or margarine.
2. Sift all the dry ingredients together; work in the rice with a pastry blender or spoon.
3. Combine the beaten egg with the milk and add to the rice mixture; then add the cooled, melted butter or margarine and beat thoroughly.
4. Drop the mixture from the tip of a spoon onto the hot griddle; cook until delicately brown. Turn and brown on the other side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Browned
Dish: 
Pancake
Ingredient: 
Rice

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1943 Calories from Fat 385

% Daily Value*

Total Fat 44 g67%

Saturated Fat 23.8 g119.1%

Trans Fat 0 g

Cholesterol 309.9 mg103.3%

Sodium 2368 mg98.7%

Total Carbohydrates 335 g111.8%

Dietary Fiber 8.7 g34.9%

Sugars 69 g

Protein 52 g103.7%

Vitamin A 26.8% Vitamin C

Calcium 157.2% Iron 102.9%

*Based on a 2000 Calorie diet

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Rice Pancakes Recipe