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