Brown Rice Pancakes

If you had some left-over brown rice, so you can be made these brown rice pancakes from The Breakfast Book by Marion Cunningham. I was a little dubious about the recipe – it contains very little flour-but as it turns out, these are delicious, light and delicate. They are tender, but they don’t fall apart in the pan. Pancakes taste a lot like the rice pudding of my childhood. The only revision I made to the recipe was to add a pinch of cinnamon to add to the rice pudding nostalgia. This is a great use for cooked rice, and the whole family loved them.

Brown Rice Pancakes

  • 2 eggs, separated
  • 1/2 cup cooked brown rice
  • 1/2 cup milk (or almond milk)
  • 1/4 tsp. salt
  • 3 tbsp all-purpose flour
  • 1 pinch of ground cinnamon
  • 1 tbsp butter, melted
  • Optional: 1/2 cup raisins

Instructions

  1. Beat the egg yolks until light.
  2. Add the rice, milk, salt, flour, cinnamon and butter.
  3. Mix well.
  4. In a separate bowl, whip the egg whites until they have stiff peaks.
  5. Gently fold the whites into the yolk mixture.
  6. Add the raisins, if using.
  7. Heat a scant amount of butter in a skillet.
  8. Use about 1 tbsp batter per pancake.
  9. Cook over medium-high heat until one side is golden, then gently flip.
  10. Cook until the other side is golden.
  11. Eat brown rice pancakes hot.
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