New Orleans Rice Batter Cakes
Transform breakfast into a taste of the South with these irresistible New Orleans Rice Batter Cakes! These light yet satisfying pancakes showcase a creative twist by incorporating cooked white rice into the batter, resulting in a uniquely textured and subtly sweet treat. Flavored with a touch of sugar, baking powder, and a hint of salt, these cakes deliver layers of flavor in every bite. Whipped up in just 15 minutes of prep time, the batter combines pantry staples like flour, eggs, and milk with melted butter for a rich, comforting base. Perfectly golden and crisped in a skillet, each cake captures the essence of effortless indulgence. Serve warm with butter, syrup, or powdered sugar for a traditional finish that embodies Southern breakfast charm. Whether you're craving a new spin on flapjacks or celebrating Creole-inspired cuisine, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups Cooked white rice
- 1 cup All-purpose flour
- 2 tablespoons Sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1.5 cups Whole milk
- 2 Large eggs
- 2 tablespoons Unsalted butter (melted)
- 2 tablespoons Vegetable oil or butter (for frying)
Instructions
In a large mixing bowl, combine the cooked white rice, all-purpose flour, sugar, baking powder, and salt. Mix well to ensure all the dry ingredients are evenly distributed.
In a separate bowl, whisk together the milk, eggs, and melted unsalted butter until smooth and fully combined.
Gradually add the wet ingredients to the dry mixture, stirring continuously until a smooth, thick batter forms. Make sure there are no lumps.
Preheat a large non-stick skillet or griddle over medium heat. Add a small amount of vegetable oil or butter to lightly grease the surface.
Once the skillet is hot, pour about 1/4 cup of the batter onto the skillet for each cake, spreading gently to shape into a circle.
Cook the batter cakes for 2-3 minutes on the first side, or until bubbles start to form and the edges look set. Flip and cook for an additional 1-2 minutes on the other side, until golden brown.
Repeat with the remaining batter, adding more oil or butter to the skillet as needed between batches.
Serve the rice batter cakes warm, topped with butter, syrup, or a sprinkle of powdered sugar, as preferred.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 2708 mg | 118% | |
| Total Carbohydrate | 229.0 g | 83% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 43.2 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 561 mg | 43% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 936 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
