Recipe courtesy of Michele Urvater

Rice Pancakes

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
Save Recipe

Ingredients

1 cup flour

1 teaspoon salt

2 teaspoons baking powder

2 tablespoons olive oil

1 cup milk or more

2 eggs, lightly beaten

3/4 cooked long grain rice

1/4 cup grated Parmesan cheese

1/4 cup sliced scallions

Directions

  1. Whisk flour, salt and baking powder together and set aside.
  2. 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.
  3. Drop about 1/4 cup of batter onto a griddle and cook for 3 to 4 minutes per side until cooked through.
  4. Serve with a black bean stew.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Coconut Rice

Mexican Rice Casserole

Basic Sticky Rice

Mexican Rice Pudding ("Arroz Con Leche")

Lebanese Lentils, Rice and Caramelized Onions (Mujadara)

Slow Cooker Red Beans and Rice

Wild Rice Pancakes

Brown Rice Pancake with Lentil Topping