Easy recipe for a sweet version of light and fluffy rice pancakes made with leftover rice. Perfect for breakfast or brunch. Serve warm or cold with a drizzling of maple syrup, fresh fruit or your favourite pancake toppings.
1cupleftover cooked ricewhite rice, pudding rice, jasmin rice or brown rice (not flavoured, savoury or salty)
1/3cupall-purpose flourplain (cake) flour
1tablespoonsugarany kind
1teaspoonbaking powder
pinchsalt
1/4teaspoonground cinnamon powder optional (or vanilla extract or other flavouring of your choice)
1/4cupmilkdairy or plant based milk
1egg
Instructions
In a large mixing bowl, mix together the leftover rice, flour, baking powder, sugar and salt using a mixing spoon or a whisk.
Add the rest of the ingredients - egg, milk and vanilla extract (or cinnamon powder or any other flavouring if using) and use a hand whisk to combine the pancake batter until smooth.
Heat your frying pan (or pancake pan) on low to medium heat and lightly grease it with oil to make sure your rice pancakes won't stick.
Spoon or pour your pancake batter on the frying pan either using a large spoon or ladle to measure your batter depending on how large you wan't your pancakes to be. If using a regular frying pan, leave a space between the pancakes so that they can cook properly.
Make the pancakes slightly on a thinner side to make sure that the rice cooks through.
Cook your pancakes for about 1 minute or until you see bubbles form on the pancake surface and the pancake batter starts to look dry. Gently lift the bottom of one pancake - it should be very lightly brown. If it is, flip or turn the pancake using a non-stick spatula and cook on the other side for another minute or so. Be careful when turning the pancakes as they can be sometimes a little delicate because of all the rice.
Serve the pancakes with fresh fruit, drizzling of maple syrup or honey or your other favourite pancake toppings.
Notes
This recipe makes approximately 8 medium sized pancakes (approx 8 cm or 3 inches in diameter) and the quantity is suitable for 2 people. To make more, simply toggle the recipe cart to 2x or 3x and ingredients amounts will be calculated for you.If you have any leftovers, these rice pancakes will last 1-2 days in the fridge.The nutritional values are per one pancake (based on making 8 out of the basic recipe quantity).