Recipe courtesy of Michele Urvater
Rice Pancakes
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- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 281
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 92 mg
- Sodium
- 368 mg
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 281
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 92 mg
- Sodium
- 368 mg
Ingredients
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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 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.
