Favorite Rice Pancakes – Recipe
- Cait Johnson
- November 28, 2000
- 5:59 pm
My mother taught me to make these quick and satisfying cakes when I was in grade school, and they always become a hands-down favorite with everybody who tries them.
Easy-to-mix batter puffs up into tender golden cakes high in protein, fiber, and nourishment. You can cook a batch in practically no time, and give your kids a satisfying, healthy start to their day.
A great way to use leftover rice!
3 cups leftover cooked brown rice (or leftover Chinese fried rice)
butter or oil for frying
Salt to taste
1. Whip leftover rice and eggs together until well mixed.
2. Heat a heavy iron skillet over medium-high heat. Add butter and allow to melt, tilting pan to coat.
3. Drop batter into skillet by large spoonsful and allow to brown, then flip and brown on other side.
4. Add salt to taste and serve.
By Cait Johnson, Assistant Producer, Care2 Healthy Living Channels.
Disclaimer: The views expressed above are solely those of the author and may
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