Savory Pancakes from Cooked Rice
Transform your leftover rice into a delectable breakfast or snack with these Savory Pancakes from Cooked Rice! Featuring a perfect blend of hearty cooked rice, creamy Parmesan cheese, vibrant green onions, and a hint of garlic, these golden pancakes are bursting with flavor in every bite. The batter comes together effortlessly with pantry staples like eggs, milk, and flour, creating a crispy-on-the-outside, tender-on-the-inside delight. Ideal for using up cooked white or brown rice, these savory pancakes are seasoned to perfection with parsley, black pepper, and a touch of salt. Serve them hot with sour cream or your favorite dipping sauce for an easy, comforting dish perfect for any time of the day. Whether you're looking for an innovative way to repurpose leftovers or craving something indulgently satisfying, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups Cooked white or brown rice
- 0.5 cups All-purpose flour
- 2 large Eggs
- 0.5 cups Milk
- 2 stalks Green onions (finely chopped)
- 2 tablespoons Fresh parsley (chopped, optional)
- 1 clove Garlic (minced)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cups Grated Parmesan cheese
- 3 tablespoons Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the cooked rice, all-purpose flour, salt, and black pepper. Mix well to evenly distribute the flour and seasonings.
In a separate small bowl, whisk the eggs and milk together until fully combined.
Pour the egg and milk mixture into the rice mixture and stir until a thick batter forms.
Fold in the chopped green onions, parsley, garlic, and grated Parmesan cheese, ensuring all ingredients are evenly distributed.
Heat a large non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.
Scoop about 1/4 cup of the batter into the skillet for each pancake, flattening it gently with a spatula to form an even thickness.
Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil to the skillet as needed.
Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil.
Serve the savory rice pancakes warm with your choice of dipping sauce or a dollop of sour cream on the side.
Nutrition Facts
Calories |
1391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 1720 mg | 75% | |
| Total Carbohydrate | 168.7 g | 61% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.6 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 506 mg | 39% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 636 mg | 14% | |
*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.
