These brown rice pancakes are like little flavor packets. Light and fluffy, yet toothsome and satisfying. Based on my cooking notes, I am filing these away in the "crazy good" category.
Basmati Brown Rice Pancakes
makes 2 dozen 3-inch pancakes
Adapted from from The Breakfast Book by Marion Cunningham
2 eggs, separated
1/2 cup cooked brown rice (I used basmati and loved the flavor, but you can substitute any brown rice)
1/2 cup milk
1/4 teaspoon salt
3 tablespoons all-purpose flour
1 tablespoon butter, melted
Optional: 1/2 cup golden raisins
Separate your eggs and beat the yolks until light. Stir in the cooked rice, milk, salt, flour, and melted butter and beat until well combined.
In a separate bowl beat the egg whites until they are stiff, but still moist. Fold the egg whites gently into the yolk mixture, and if using raisins gently stir them in at this stage.
Get your griddle or pan hot and add a little vegetable oil. Stir the batter to get the rice evenly distributed, and for each pancake drop in about 1 tablespoon of batter. Cook over medium-high heat until each pancake is golden, and then gently flip over and cook until the other side is equally done.
Be sure to stir the batter before making each round as the rice will settle to the bottom of the batter.
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