Brown Rice Pancakes Food

WILD RICE PANCAKES

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.

RICE PANCAKES

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.

BROWN RICE FLOUR PANCAKES

Steps:

• In a large mixing bowl, whisk together the eggs, milk, oil, and vanilla extract,
• Add the brown rice flour, sugar, baking powder and sea salt and combine until free of large clumps.
• Preheat a nonstick pan or skillet with oil on medium-high heat.
• Once the pan is hot, use a ladle or 1/4 measuring cup to pour batter into the pan.
• Once the pancake starts to form air bubbles on the surface, about 3 minutes, then flip.
• Cook for an additional 1 to 2 minutes. To test doneness, gently poke the middle of the pancake, if it is firm, then it's done.
• Serve hot with fruit toppings and maple syrup.

BROWN RICE PANCAKE WITH LENTIL TOPPING

Steps:

• Cook rice in large pot of boiling salted water until tender, about 45 minutes. Drain. Transfer rice to large bowl. Add cheese and serrano and stir until cheese melts. Season to taste with salt and pepper. Cool. Stir in egg.
• Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add green onion, carrots, salt and pepper and stir until tender but not brown. Add garlic and stir 1 minute. Add lime juice and chipotles. Increase heat and boil until most of liquid evaporates. Add lentils and stock. Bring to boil. Reduce heat and simmer until lentils are tender but not mushy, about 20 minutes. Stir in jicama and red bell pepper.
• Heat remaining 1 tablespoon oil in large nonstick skillet over high heat. Add rice mixture to skillet. Using spatula, press into even layer, covering bottom of skillet completely. Reduce heat to medium; cover and cook until bottom of pancake is golden brown and crisp, about 10 minutes. Turn pancake over and cook until golden brown. Transfer pancake to platter. Spoon lentils over. Garnish with cilantro. Cut into wedges and serve.

BROWN RICE PANCAKES

Steps:

• Put rice, egg and milk in a food processor, blend until smooth. (Or don't, but the texture is bumpy).
• Mix with flour, baking powder and salt.
• Fry like pancakes.

EASY RICE FLOUR PANCAKE

Steps:

• Mix rice flour and salt together in a bowl; form a well in the center of the mixture. Stir in egg, vegetable oil, and enough water to make a smooth batter.
• Spray a non-stick frying pan with cooking spray and place over medium heat; pour about 1/4 cup batter into the hot pan. Tilt pan until batter covers the whole bottom surface making a thin pancake; cook for 1 minute. Flip and cook about 1 more minute. Repeat with remaining batter.

RICE FLOUR PANCAKES

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.

BROWN RICE, SESAME, SPINACH AND SCALLION PANCAKES

Steps:

• Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds
• In a separate bowl, beat the eggs and whisk in the buttermilk, milk and canola oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions
• Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta
• Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot

BROWN BASMATI RICE PANCAKES

Steps:

• Mix cooked rice with salt, pepper, beaten eggs, onion and cilantro, blending well.
• Fold in peas, (don't worry about thawing unless covered with ice).
• If using cast iron, get the pan smoking hot and add the oil. If using a non-stick skillet, just heat the oil.
• Place a spoonful of the rice mix in the oil and spread out so it's about 3" across. (I can get 4 in my 10" pan.)
• Fry on one side until the pancake holds together. Turn and brown the other side.
• Keep the first ones hot while you do the rest.

SAVORY RICE PANCAKES

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.

RICE PANCAKES

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.

RICE PANCAKES

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.

RICE FLOUR PANCAKES

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.

SAVORY PANCAKES (FROM COOKED RICE)

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.