You've successfully subscribed to Hoohla Cooking
Great! Next, complete checkout for full access to Hoohla Cooking
Welcome back! You've successfully signed in.
Success! Your account is fully activated, you now have access to all content.
Success! Your billing info is updated.
Billing info update failed.
Brown Rice Pancakes

Brown Rice Pancakes

Hoohla

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.