Perhaps tonight you will cook rice for dinner. The leftovers (there always seems to be a bit of rice left over!) will go into the fridge. Then tomorrow morning you have a craving for pancakes for breakfast. Well, you have hit the jackpot with this recipe! It uses cooked rice to make a very satisfying breakfast.
These brown rice pancakes have a nice chewy texture from the rice, and a nutty flavour from the whole wheat flour. They taste great with maple syrup or lemon juice or cottage cheese. They are my entry to The Breakfast Club; this month the theme is pancakes. It's hosted in April by Krithi's Kitchen and originally started by Helen at Fuss Free Flavours.
Brown Rice Pancakes
adapted from King Arthur Flour Whole Grain Baking
makes 6 pancakes
This recipe is easy to multiply for a bigger group of hungry breakfast eaters.
1/4 c (30 g) whole wheat flour
1 1/2 t sugar
1/4 t salt
1/4 t nutmeg
pinch of cinnamon
2 eggs
2 T milk
1/2 t lemon juice
1/2 t vanilla extract
1 t grated orange or lemon zest
1/2 c (85 g) cooked brown rice
a little vegetable oil or butter
Mix together the flour, sugar, salt, nutmeg, and cinnamon.
Add the eggs, milk, lemon juice, vanilla extract, zest, and rice.
Let the batter sit for 10 minutes.
Heat a skillet and add some vegetable oil or butter. Spoon the batter into the pan in 1/4 c (75 ml) amounts and cook for about 3 minutes per side. Unlike other pancakes, these pancakes don't really bubble when they cook, so check the undersides to know when to flip them.
