Rice Pancakes
Cinnamon-vanilla rice pancakes turn cooked rice and an egg into golden little griddle cakes ready for your favorite toppings.
Prep 5 min · Cook 10 min · Total 15 min · Makes 4 pancakes
Ingredients
- 1 1/2 cups cooked rice
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
Directions
- Set a non-stick skillet over medium-high heat to warm. As it heats, stir the rice, egg, vanilla, cinnamon and salt in a bowl until the mixture is evenly blended.
- With a measuring cup, scoop about 1/3 cup of the rice mixture for each pancake and place it on the hot skillet. Press each mound with your spatula into a round about 1/2 inch thick, then keep going until the pan is filled.
- Let the pancakes cook for about 5 minutes per side, so the egg has time to firm up and bind the rice. If you turn them too soon, or keep fussing with them, you will end up with scattered fried rice instead of pancakes. When it is time to turn one, slide the spatula all the way underneath before you flip. Move them to a plate once both sides are golden brown and the centers feel set.
- Add whatever pancake toppings you like best, and dig in.