RICE FLOUR PANCAKES
Very easy pancake recipe that is gluten free and good for people that are lactose intolerant My husband is very picky and he really enjoyed. We enjoyed with real maple syrup! Batter is a bit thick, but very filling! I am always looking for recipes using rice flour.
Provided by puglvr
Categories Breakfast
Time 7m
Yield 10-12 pancakes, 3-4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 277.2, Fat 5.3, SaturatedFat 1.1, Cholesterol 62, Sodium 653.4, Carbohydrate 51.5, Fiber 1.3, Sugar 8.5, Protein 5.2
RICE PANCAKES
This pancake recipe was created for my family members with multiple food allergies. This tasty breakfast item uses applesauce instead of egg and rice instead of wheat. A moist and yummy option for those with limited food choices. Serve with your favorite topping.
Provided by Jamie West
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 10m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 45 g, Cholesterol 3.3 mg, Fat 3.6 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 179.6 mg, Sugar 10.8 g
RICE PANCAKES
These are yummy and frugal. Whenever we make rice for dinner we make a HUGE pot and use the leftovers for breakfast. This recipe comes from hillbillyhousewife.com and I am posting it for the January TOTM.
Provided by mumof9
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 399.5, Fat 4, SaturatedFat 1.5, Cholesterol 98, Sodium 766, Carbohydrate 73.7, Fiber 1.9, Sugar 6.2, Protein 14.9
RICE PANCAKES
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 9
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.
WILD RICE PANCAKES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 14
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 COOKER PANCAKE
Rice isn't the only thing you can make in a rice cooker. With roots in Japan, this method that took online communities by storm requires little effort and leaves you with an easy to share pancake that is reminiscent of the fluffy Japanese souffle pancakes. Because rice cookers cook differently depending on the model, be sure to adjust the cooking time accordingly.
Provided by Food Network Kitchen
Time 55m
Yield 8 servings
Number Of Ingredients 10
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.
RICE PANCAKES
Make and share this Rice Pancakes recipe from Food.com.
Provided by Orions Wife
Categories Breakfast
Time 3m
Yield 8-12 pancakes
Number Of Ingredients 6
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.
Nutrition Facts : Calories 199.8, Fat 2, SaturatedFat 0.7, Cholesterol 49, Sodium 383, Carbohydrate 36.8, Fiber 0.9, Sugar 3.1, Protein 7.5
SAVORY PANCAKES (FROM COOKED RICE)
Here's a great way to use left-over rice. This is super easy and so good! I find myself making extra rice just so I can make this. This is just wonderful!
Provided by FLUFFSTER
Categories White Rice
Time 20m
Yield 5 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 205.4, Fat 6.6, SaturatedFat 1.1, Cholesterol 37.2, Sodium 132, Carbohydrate 31.6, Fiber 0.8, Sugar 0.2, Protein 4
SAVORY RICE PANCAKES
This is a great use for leftover rice. These pancakes can be eaten alone for breakfast, or served as a side dish for dinner. I even take them to work and eat them cold for a snack.
Provided by Jen R.
Categories Side Dish Rice Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 26.5 g, Cholesterol 98.4 mg, Fat 4.8 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 50.4 mg, Sugar 0.4 g
RICE FLOUR PANCAKES
These pancakes are light and very yummy!
Provided by ilikeit
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h15m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 487.1 calories, Carbohydrate 66.7 g, Cholesterol 283.9 mg, Fat 16.6 g, Fiber 1.9 g, Protein 16.1 g, SaturatedFat 4.5 g, Sodium 711.4 mg, Sugar 3.5 g
RICE PANCAKES
Provided by Stephen A. McLeod
Categories Milk/Cream Dairy Egg Rice Breakfast Chill Advance Prep Required Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 15 pancakes
Number Of Ingredients 10
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.
WILD RICE PANCAKES
Steps:
- In a heavy saucepan combine the rice, the water, and the salt and simmer the mixture, covered, for 45 to 50 minutes, or until the rice is tender and all the water is absorbed. Transfer the rice to a large bowl and let it cool. In a heavy skillet cook the carrot, the celery, the onion, the scallion green, and the thyme in the butter over moderate heat, stirring, for about 10 minutes, or until the carrot is just tender, and transfer the mixture to the bowl. In a small bowl whisk together the eggs and the milk, stir the egg mixture into the rice mixture, and stir in the flour and salt and pepper to taste.
- Heat the griddle over moderately high heat until it is hot enough so that drops of water scatter over its surface and brush it with some of the oil. Working in batches, scoop the batter onto the griddle by 1/4-cup measures, flatten the pancakes slightly, and cook them for 2 to 3 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven.
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