- 1-1/2 cups leftover Cooked Rice, white or brown
- 2 cups buttermilk or yogurt or soy yogurt or Sour Soy
- 2 cups white or whole wheat flour or half each
- 1/2 teaspoon salt
- 2 medium eggs
- 1 teaspoon baking soda
These are the most tender and delicious pancakes I have ever eaten. If you are looking for a good company breakfast, this one is it. First get out your favorite big bowl. Measure a cup and a half of cooked cold rice into the bowl. I usually use rice leftover from the night before. Actually you can use rice up to a week old, with good results, but rice older than a week is too old to eat.
Use a fork or a potato masher to mash the rice for a minute or two. This is a tiny bit of a nuisance, but it is what gives the pancakes their special texture. After the rice has been mashed a little, then add the rest of the ingredients. Use a whisk to stir everything up until it makes a light and creamy batter. If you use yogurt as your milk product, the batter may be very thick, depending on the thickness of your yogurt. Sometimes, I add water to the batter to thin it out enough for frying. Use your best judgment if the batter seems very thick to you.
Fry these in a hot skillet or griddle, turning them when they are brown on the bottom. I use 1/4 cup of batter for each pancake to keep them small, and manageable. They are so tender, that frying big ones is a little tricky, so keep them smallish to be on the safe side.
I like these best spread with apple butter, or applesauce. They are also quite good with Pancake Syrup and margarine. Usually I offer canned or fresh fruit, and frosty glasses of milk with these for breakfast.
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Hello HBHW,
Thank you for your recipe i used it to make rice cakes out of leftover rice porridge.
Very tasty indeed.
Looking forward to using more recipes.
Politely suggest you add rice flour to this recipe for those of use who’ve gone gluten free
My mom used to make these for us when I was a kid. They are SO good! We ate them hot with sprinkling of cinnamon sugar or applesauce. I double the recipe and freeze the extras for another morning.
you souldn’t put at high heat. i did it and it burned to the pan. i found that 375 works really well.
Is it ok to use freshly-made white or brown minute rice?
Just wanted to let you know to freeze your rice. When we make rice I always double and then freeze half. It thaws quickly and freezes well. Then we have it on hand for scrambled rice, rice pancakes, rice patties, rice balls, rice pudding, spanish rice or whatever else. Now I sound like the Bubba Gump rice company, lol.
Have a good one!
PS- I freeze mine in a zipploc bag with the rice pressed into a the bag like a sheet of rice so it thaws quicker. I also reuse the bags for the next rice but that is a whole ‘nother subject.