Rice Griddle Cakes
A simple and delicious recipe for rice griddle cakes, perfect for breakfast or brunch. This recipe incorporates cooked rice into a classic pancake batter for a slightly chewy and flavorful twist.
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cup Cold cooked rice
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.25 cup Granulated sugar
- 1.5 cups Milk
- 1 Egg
- 2 tablespoons Melted butter
Instructions
- 1In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- 2Using your fingertips, gently rub the cold cooked rice into the dry ingredients until evenly distributed. Some small clumps are okay.
- 3In a separate bowl, whisk the egg until well beaten. Add the milk and melted butter to the egg and whisk to combine. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
- 4Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each griddle cake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
- 5Serve the rice griddle cakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.