We had some left-over brown rice, so I made these pancakes from The Breakfast Book by Marion Cunningham. I was a little dubious about the recipe-it contains very little flour-but as it turns out, these are delicious, light and delicate. They are tender, but they don’t fall apart in the pan. They taste a lot like the rice pudding of my childhood. The only revision I made to the recipe was to add a pinch of cinnamon to add to the rice pudding nostalgia. This is a great use for cooked rice, and the whole family loved them.
|Brown Rice Pancakes||
- 2 eggs, separated
- 1/2 cup cooked brown rice
- 1/2 cup milk (or almond milk)
- 1/4 tsp. salt
- 3 TBLS all-purpose flour
- pinch of ground cinnamon
- 1 TBLS butter, melted
- Optional: 1/2 cup raisins
- Beat the egg yolks until light.
- Add the rice, milk, salt, flour, cinnamon and butter.
- Mix well.
- In a separate bowl, whip the egg whites until they have stiff peaks.
- Gently fold the whites into the yolk mixture.
- Add the raisins, if using.
- Heat a scant amount of butter in a skillet.
- Use about 1 TBLS batter per pancake.
- Cook over medium-high heat until one side is golden, then gently flip.
- Cook until the other side is golden.
- Eat hot.