Rice Pancakes Recipes

Steps:

• Mix rice flour, sugar, baking powder and salt in bowl. Beat in milk until mixture has a smooth consistency. Add the beaten egg and oil and mix until just blended.
• Add a little oil to griddle and cook on med heat. Turn only once.

Steps:

• Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes.
• Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.

Steps:

• Measure 1 1/2 cups cooked cold rice into a big bowl. (You can use rice up to a week old, but any older than that is too old to eat.).
• Use a fork or potato masher to mash the rice for a minute or two. This is a tiny bit of a nuisance, but it is what gives the pancakes their special texture. After the rice has been mashed a little, then add the rest of the ingredients. Use a whisk to stir everything up until it makes a light and creamy batter. If you want to use yogurt as your milk product, the batter may be very thick, depending on the thickness of your yogurt. Water may be added, to thin the batter. Use your best judgment if the batter seems very thick to you.
• Fry these in a hot skillet or griddle, turning them whenever they are brown on the bottom. Use about 1/4 cup batter per pancake, to keep them small and manageable. They are so tender, that frying big ones is a little tricky, so keep them on the smallish side.

Steps:

• Use a fork to mash the rice a little or you can blend it a little with the milk but you want some graininess to give the pancakes their special texture.
• After the rice has been mashed a little, then add the rest of the ingredients.
• Use a whisk to stir everything up.
• If you use yogurt the batter may be very thick, you can add a little water to the batter to thin it out for frying.
• Fry in a hot skillet or griddle, turn them when they are brown on the bottom. Try to keep them small. They are so tender that frying big ones is a little tricky.
• Serve with syrup and butter.

Steps:

• Whisk flour, salt and baking powder together and set aside.
• Whisk olive oil, milk and eggs and set aside. Preheat the griddle. Combine the dry and wet ingredients and fold in eggs, rice, cheese and scallions; if batter is too thick, thin it with more milk.
• Drop about 1/4 cup of batter onto a griddle and cook for 3 to 4 minutes per side until cooked through.
• Serve with a black bean stew.

Steps:

• In a large bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the coconut yogurt, water, eggs, vanilla and 1 tablespoon syrup. Add the wet ingredients to the bowl with the dry and whisk until a few lumps remain. Fold in the quinoa.
• Heat a large skillet or griddle over medium heat. Brush with a bit of oil or butter and scoop 1/4 cup rounds of the batter on the griddle. Allow to cook for 2 to 3 minutes on the first side or until little bubbles start to form on the surface. Flip the pancakes and cook an additional minute. Remove to a plate and keep warm while preparing the remaining batter. Serve warm with butter and more pure maple syrup.

Steps:

• Cook the wild rice according to the package instructions. (Do not add salt or cook it in broth; just cook in plain water.) Set aside.
• Mix together the flour, sugar, baking powder and salt in a large bowl. Mix together the milk, vanilla and eggs in a separate bowl. Add the wet ingredients to the dry ingredients, stirring very gently until just combined. Add more milk if the batter seems too thick. It should definitely be thick but easily pourable. Add the melted butter to the batter, stirring gently to combine. Gently stir in the cooked wild rice. (Add half at first and see how you like the looks of the batter. Then slowly add in as much as you want.)
• Heat a skillet over medium-low heat and add some butter. Pour large spoonfuls of the batter onto the skillet and cook until the pancakes are golden brown, 3 to 4 minutes per side. Repeat with the remaining batter.
• Cook the sausage links according to the package instructions.
• Serve the pancakes with an obscene amount of butter and warm syrup, along with some strawberries, melon chunks and blueberries.

Steps:

• Lightly coat the inner pot of a 10-cup rice cooker with nonstick cooking spray.
• Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Pour the batter into the prepared pot, place the pot into the rice cooker and seal the lid shut. Set the rice cooker on the standard white rice cycle and cook until the underside of the pancake is golden brown, the top is firm yet bouncy to the touch and a toothpick inserted into the center comes out clean, 35 to 50 minutes (see Cook's Note).
• Invert the pancake onto a plate. Cut into wedges and serve with butter and syrup.

Steps:

• 1. Combine the rice, cream, and butter. Add the eggs, stirring together until well blended.
• 2. Sift the flour with the cinnamon, nutmeg, and salt, and blend thoroughly into the rice mixture. Cover the batter and refrigerate for at least 2 hours, or up to 8 hours.
• 3. Preheat the oven to 200°F.
• 4. When you are ready to cook the pancakes, remove the batter from the refrigerator and whisk together well. Melt about 1 tablespoon of butter in a skillet set over medium-high heat. When the butter is sizzling, add a small amount of batter to the pan to test the heat level. If necessary, reduce the heat to medium before cooking the pancakes.
• 5. For each rice pancake, pour about 1/4 cup of the batter into the prepared pan. Cook for 2 to 3 minutes, or until bubbles appear on the surfaces and the edges of the pancakes are lightly browned. Using a spatula, carefully turn the pancakes over and cook about 2 minutes more, until done. Transfer the finished pancakes, separated by parchment paper, to an ovenproof platter, and set them in the oven to keep warm. Prepare the remaining pancakes, adding more butter to the pan as needed.
• 6. To serve, lightly sprinkle the rice pancakes with sugar, if desired, and garnish with orange slices.

Steps:

• To a cup of rice, add a beaten egg,scallions, thyme, salt and pepper.
• Heat the oil in a large, nonstick skillet over medium-high heat.
• Add heaping Tbsps. rice mixture(it will be loose, flatten slightly and fry until brown on both sides.
• Drain on paper towels.

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool.
• Whisk together the eggs and milk in a large bowl. Stir in the cooked rice, salt, pepper, and chives or onions, if desired.
• Melt the butter in a skillet over medium high heat. Using a 1/2 cup measure, spoon pancake shaped scoops of rice mixture into hot skillet. Cook until golden brown, about 3 to 4 minutes per side.

Steps:

• Beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt. Whisk in the rice flour until no dry lumps remain. Cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight.
• Heat a lightly-oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.

Steps:

• Whisk eggs and milk in large bowl. Add remaining ingredients, plus some salt and pepper, if desired.
• Spray large nonstick skillet with cooking spray. Drop 1/4°C batter into the skillet and smooth it down with a spatula. Cook 4-5 minutes, until bottoms are golden-brown, then flip pancakes. Let cook for another 3-4 minutes, then remove when both sides are browned and crispy. Repeat with remaining batter.