Rice Pancakes
I love these better than every other type of pancake. Great to make when you have leftover rice.
I love these better than every other type of pancake. Great to make when you have leftover rice.
- Carbohydrate 34.3361866645815 g
- Cholesterol 61.623333325192 mg
- Fat 4.35964083026197 g
- Fiber 0.558237508974969 g
- Protein 6.38252291663448 g
- Saturated Fat 2.2376218313882 g
- Serving Size 1 1 Serving (138g)
- Sodium 141.116499978189 mg
- Sugar 33.7779491556065 g
- Trans Fat 0.457914333118326 g
- Calories 205 calories
Step-by-step
- In sauce pan, steam rice on low in 1/4 cup milk and butter till soft. (Be careful not to burn.)
- Remove from burner and stir in 1/2 cup milk more.
- Separate egg white into a mixing bowl.
- Mix egg yolk into rice stirring quickly so it doesn't cook.
- Add 1 tsp sugar to egg white and beat with electric mixer until stiff.
- Mix dry ingredients in another bowl.
- Add dry ingredients to the rice and stir in.
- Fold in egg whites.
- Cook pancakes on hot griddle.
- Serve as side dish or for breakfast with butter and maple syrup.
What happens when the leftover grains in the crisper drawer meet standard breakfast batter, and how do those disparate textures resolve on a hot surface? Utilizing cold cooked rice requires a deliberate approach to moisture management, because starches that have already gelatinized and retrograded behave quite differently than freshly milled flour alone. When adapting this formula for dietary preferences, replace dairy milk with an unsweetened plant-based alternative at a strict one-to-one volumetric ratio without altering the structural binding provided by the egg proteins. Managing the sequencing of the ingredients prevents lumps while keeping the batter light.
Mastering Batter Hydration and Egg Incorporation
Simmering the cold grains gently in a small amount of liquid softens the starches before the dry ingredients enter the bowl, ensuring the finished cakes remain tender rather than chewy. Whisking the egg yolk vigorously into the warm rice mixture prevents the heat from curdling the proteins prematurely. Beating the egg white to stiff peaks with sugar introduces essential aeration, and folding those whites in gently preserves the micro-bubbles that create lift. Preheat a heavy cast-iron griddle to 375 degrees Fahrenheit, testing the surface with a drop of water that should dance and evaporate within two seconds before ladling the batter.
- If the batter spreads too thinly on the griddle, incorporate an additional tablespoon of flour to absorb excess moisture.
- Should the centers remain gummy while the exterior darkens too quickly, lower the heat source slightly and cover the pan for ninety seconds.
- Store unused batter in an airtight container in the refrigerator for no longer than twenty-four hours before discarding.
