Breakfast Rice Pancakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 137.7
- Total Fat: 2.7 g
- Cholesterol: 92.5 mg
- Sodium: 35.8 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 0.3 g
- Protein: 5.2 g
View full nutritional breakdown of Breakfast Rice Pancakes calories by ingredient
Introduction
My grandma always made these for me and now I make them for my family. They are very flexible. Just add eggs to your rice until it forms a medium thickness batter (similar to pancakes) and they're ready to cook. They're a great way to use cold rice. Top with your favorite pancake toppings. My grandma always made these for me and now I make them for my family. They are very flexible. Just add eggs to your rice until it forms a medium thickness batter (similar to pancakes) and they're ready to cook. They're a great way to use cold rice. Top with your favorite pancake toppings.Number of Servings: 12
Ingredients
-
6 cups cooked rice
6 eggs
Tips
The recipe is essentially 1 cup of cooked rice to one egg. Adjust as necessary to acheive desired batter thickness.
Directions
Mix rice and eggs thoroughly until resembles pancake batter.
Heat griddle to medium. Spoon 1/2 cup mix onto griddle. Spread to desired size and thickness, trying to even out. Cook until golden brown, flip once and continue cooking until eggs are set.
Serve immediately with your favorite breakfast toppings, i.e. syrup, fruit, etc.
Serving Size: Makes approximately 12 - 4" pancakes
Number of Servings: 12
Recipe submitted by SparkPeople user WAFRAGGLE.
Heat griddle to medium. Spoon 1/2 cup mix onto griddle. Spread to desired size and thickness, trying to even out. Cook until golden brown, flip once and continue cooking until eggs are set.
Serve immediately with your favorite breakfast toppings, i.e. syrup, fruit, etc.
Serving Size: Makes approximately 12 - 4" pancakes
Number of Servings: 12
Recipe submitted by SparkPeople user WAFRAGGLE.