RICE PANCAKES OR GRIDDLE CAKES
These rice pancakes, or griddle cakes, offer a comforting and slightly sweet breakfast or brunch option. The creamy rice base provides a unique texture, while the golden-brown exterior offers a satisfying crispness. This recipe is a delightful way to use cooked rice, creating a simple yet elegant dish. Serve them warm with your favorite toppings like maple syrup, fresh fruit, or a dollop of whipped cream.
Ingredients
- 1 pint Milk
- 3 tablespoons Rice
- 2 tablespoons Granulated sugar
- 1 tablespoon Vanilla extract
- 1 each Egg yolk
- 1 tablespoon Flour
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
Instructions
- 1In a double boiler, combine the milk, rice, and granulated sugar. Cook over simmering water for 50-60 minutes, or until the rice is thoroughly cooked and the mixture has thickened. Stir occasionally to prevent sticking.
- 2Remove the rice mixture from the heat and let it cool slightly. In a small bowl, whisk together the vanilla extract, egg yolk, and flour until smooth. Stir the egg mixture into the slightly cooled rice mixture until well combined.
- 3Heat a griddle or large skillet over medium heat. Lightly butter the griddle. Pour the rice mixture onto the hot griddle by spoonfuls, forming pancakes. Cook for a few minutes on each side, until golden brown and cooked through. Serve immediately.