Rice Pancakes
Yield
4 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
baking powder
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
milk
or more |
|
| 2 | large |
eggs
lightly beaten |
|
| ¾ | cup |
long grain rice
cooked |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
baking powder
|
|
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
milk
or more |
|
| 2 | large |
eggs
lightly beaten |
|
| 177 | ml |
long grain rice
cooked |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 59 | ml |
scallions, spring or green onions
sliced |
|
Directions
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 ¼ cup of batter onto a griddle and cook for 3 to 4 minutes per side until cooked through.
Serve with a black bean stew.
