Rice Pancakes
Discover a unique twist on breakfast classics with these fluffy and flavorful Rice Pancakes, a creative way to transform leftover cooked rice into a crowd-pleasing dish! Infused with subtle sweetness from a touch of sugar and enhanced by aromatic vanilla extract, these pancakes boast a deliciously tender texture thanks to the combination of starchy rice and all-purpose flour. With a quick prep time of just 10 minutes, these golden beauties come together effortlessly on a non-stick skillet, making them perfect for busy mornings or weekend brunches. Serve them warm and customize with toppings like maple syrup, fresh fruit, or creamy yogurt for a delightful start to your day. Ideal for reducing food waste and impressing your family, Rice Pancakes bring versatility, comfort, and innovation to your plate!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup Cooked rice
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Sugar
- 0.75 cup Milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter (melted)
- 2 tablespoons Butter or oil (for cooking)
Instructions
In a large mixing bowl, combine the cooked rice, all-purpose flour, baking powder, salt, and sugar. Mix well to distribute the dry ingredients evenly.
In a separate bowl, whisk together the milk, egg, vanilla extract, and melted butter until smooth.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined; the batter will be slightly lumpy, which is fine. Avoid overmixing.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
For each pancake, pour about 1/4 cup of batter onto the skillet. Use the back of a spoon to spread the batter slightly if needed.
Cook the pancake for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake carefully with a spatula and cook for another 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the rice pancakes warm with your favorite toppings, such as syrup, fruit, or yogurt.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 8.9 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 128 mg | 3% | |
*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.
