Rice Pancakes

Got leftover rice sitting in the fridge? These savory pancakes turn ¾ cup of cooked rice into a proper meal. The rice adds a chewy, slightly starchy texture to the batter that regular pancakes don’t have, and grated Parmesan and sliced scallions push them firmly into savory territory.

The batter is a basic flour-milk-egg base, nothing fancy. The olive oil in the batter (instead of melted butter) gives a subtle richness that pairs better with the Parmesan and onion. Fold the rice, cheese, and scallions in gently at the end so the rice grains stay distinct rather than getting mashed into the batter.

If the batter feels too thick after folding in the rice, thin it with a splash more milk. You want it pourable but not runny. A quarter cup of batter per pancake on a hot griddle, 3 to 4 minutes per side, gives you golden, crispy-edged cakes that are cooked through without being doughy in the middle.

The recipe suggests serving these with a black bean stew, and that pairing is spot on. The mild, cheesy pancakes are a natural base for something saucy and bold.

Kitchen Tips

• Day-old refrigerated rice works best; freshly cooked rice is too moist and can make the batter gummy
• Preheat the griddle thoroughly. Cold griddle means flat, pale pancakes instead of puffy golden ones
• Don’t press the pancakes down with a spatula. Let them cook undisturbed for the full 3 to 4 minutes
• These hold well in a warm oven on a sheet pan while you cook the remaining batches

Variations

• Cheddar jalapeño: Swap Parmesan for sharp cheddar and add diced jalapeño for a Southwestern spin
• Asian style: Use sesame oil instead of olive, add soy sauce to the batter, and top with a fried egg
• Herb garden: Fold in chopped fresh chives, dill, or parsley for a green-flecked, herbaceous version