Rice Griddle Cakes Recipes

Steps:

• Preheat the oven to 300 degrees F.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, honey and egg yolks together in another medium bowl until combined. Whisk the egg whites in another medium bowl until stiff peaks form.
• Add the milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, and then 2 tablespoons of the melted butter. Mix until the batter is just smooth and let rest for 10 minutes.
• Heat a large nonstick saute pan, cast-iron pan or griddle over medium-high heat. Brush the pan with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter onto the pan for each johnny griddle cake. Spread the batter slightly just to even out the top using a small offset spatula. Cook until lightly golden brown on each side, about 1 minute 30 seconds per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.

Steps:

• Lightly grease a heavy nonstick pan (i.e. spray with non-stick cooking spray), and start heating it at medium-high heat.
• Sift together the dry ingredients in one bowl.
• In a separate bowl, combine the eggs, milk, and butter.
• Now combine the dry and wet ingredients together, stirring just enough to moisten the dry ingredients. Do not worry about getting rid of all of the lumps. (It is important to combine the dry and wet ingredients separately, and then combine them together to reduce the amount of time that the gluten in the flour has to toughen up.).
• Pour the batter onto the hot pan in about 4" circles.
• Flip the cakes when they get bubbly on the one side.
• Continue cooking until the bottom browns. I usually peek by pulling up the edge with a spatula.
• If the griddle cakes are cooking too fast, reduce the heat.
• Never flip the griddle cakes more than once as this will make them heavy.
• Serve the griddle cakes immediately even if this means that people have to eat at different times because there are not enough to go around when the first batch comes off of the griddles.

Steps:

• Boil the rice and drain thoroughly.
• Sift the flour, salt and baking powder together.
• Rub the butter into the flour and add the rice.
• Beat the egg and add with enough milk to make a soft dough that will drop off a spoon.
• Drop a tablespoonful of the mixture at a time on to a hot greased griddle.

Steps:

• Sift flour 3 times together with the baking powder, salt, sugar, and cinnamon.
• Beat the eggs, add the milk, and pour slowly into the dry ingredients. Beat thoroughly and add butter. Drop by spoonfuls onto a lightly greased hot griddle. When puffed full of bubbles and cooked on edges, turn and cook on the other side.

Steps:

• Combine first 7 ingredients.
• Add the baking powder and flour, stir well.
• Add eggs and stir.
• Heat a frying pan over medium-high heat.
• Add oil.
• Drop mounds of batter into pan and flatten slightly to make cakes about 3-inches across.
• Cook until browned on bottom and crispy.
• Turn cakes and cook until browned on the other side (about 3 minutes).
• Set aside and keep warm.
• Continue frying until all the batter is used.
• Add more oil as necessary.
• Serve hot.

Steps:

• In a bowl, mix rice, carrots, onions, cheese, and thyme, add salt and pepper, to taste. Sprinkle baking powder and flour over mixture, then stir well. Pour in eggs and mix lightly until blended.
• Heat a cast-iron frying pan over a fire or over medium-high heat. Add a thick film of oil. Drop 3 or 4 heaping spoonfuls of batter into pan and flatten slightly, making cakes about 3-inches in diameter. Cook until crispy and well browned on bottom (about 3 minutes), turn cakes with a spatula, and cook until browned on the other side (about 2 minutes). Drain on paper towels. Repeat with remaining batter, adding more oil as necessary. Serve hot.

Steps:

• In a bowl, beat egg and buttermilk together.
• Sift dry ingredients and stir them into the egg mixture.
• Whisk in melted margarine or oil (if mixture is very thick, add a little milk).
• Heat a heavy griddle or frying pan and lightly grease.
• Pour by 1/4 cup measures, and cook until bubbles form and the griddle cakes begin to look dry.
• Turn and cook on other side.

Steps:

• In a large bowl, stir together the cornmeal and boiling water. Let soak for about 15 minutes. While still warm but not hot, stir in the flour, sugar, milk and yeast. Cover, and let rise overnight in the refrigerator.
• In the morning, mix in the eggs, baking powder and salt. If the batter seems too thin, add more cornmeal to thicken it up. If desired, set aside a cupful of batter for the next morning's batch of griddle cakes (see Cook's Note).
• Heat a lightly oiled griddle over medium heat. Spoon pancakes onto the hot griddle, and cook until browned on each side. Serve at once with butter and syrup.

Steps:

• Combine Bisquick, cinnamon, milk, and eggs in large bowl; beat only until smooth.
• Stir in rice and applesauce.
• Pour batter onto hot greased griddle, using about 1/4 cup for each pancake.
• Cook until bubbles form on top and underside is nicely browned.
• Turn and brown other side.
• Turn only once.
• Serve with butter and syrup.