Rice Pancakes
I love these better than every other type of pancake. Great to make when you have leftover rice.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
rice
pancake
side dish
asian
breakfast
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- 1 tsp sugar
- 1 tsp baking powder
- 1/2 cup flour
- 1/4 tsp salt
- 3/4 cup milk
- 1 cup cooked rice cold
- 1 tsp butter
- Carbohydrate 34.3361866645815 g
- Cholesterol 61.623333325192 mg
- Fat 4.35964083026197 g
- Fiber 0.558237508974969 g
- Protein 6.38252291663448 g
- Saturated Fat 2.2376218313882 g
- Serving Size 1 1 Serving (138g)
- Sodium 141.116499978189 mg
- Sugar 33.7779491556065 g
- Trans Fat 0.457914333118326 g
- Calories 205 calories
In sauce pan, steam rice on low in 1/4 cup milk and butter till soft. (Be careful not to burn.) Remove from burner and stir in 1/2 cup milk more. Separate egg white into a mixing bowl. Mix egg yolk into rice stirring quickly so it doesn't cook. Add 1 tsp sugar to egg white and beat with electric mixer until stiff. Mix dry ingredients in another bowl. Add dry ingredients to the rice and stir in. Fold in egg whites. Cook pancakes on hot griddle. Serve as side dish or for breakfast with butter and maple syrup.
