Subj : Rice Pancakes
To : All
From : Ben Collver
Date : Wed May 15 2024 12:15:49
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rice Pancakes
Categories: Pancakes
Yield: 18 Pancakes
1/2 c Rice; heaping *
1 1/2 c Milk
3 tb Butter; diced
3 Eggs; 1 whole egg + 2 whites
1 pn Salt
Sugar (powdered or
-granulated); for serving
* Note: I used Arborio rice because it's what I had; anything you have
handy should work as well.
These are thinner and eggier than modern American pancakes. The rice
adds an interesting taste and texture: they turn out like rice
pudding in crêpe form.
Cook rice according to instructions; drain and then cool completely
in a covered container.
Bring milk to a boil in a small saucepan. Turn off heat and add
butter, stirring so that butter melts. Add milk mixture to rice and
mix it well. (The original directs you to mix it until the "rice be
so small you can hardly perceive it." I stirred and stirred but could
still perceive the rice, so then I wondered if this suggested some
mashing? I blitzed the mixture a few times with an immersion blender
to break up the rice a bit, though you could skip this step.)
With a hand mixer, stand mixer, or (if feeling in need of an arm
workout) by hand, whisk two egg whites until frothy. Stir whole egg
into rice mixture, then whites and a pinch of salt.
Heat non-stick pan as you would for regular pancakes (medium heat).
Pour small pancakes: I used a 1/4 c not quite filled. Be sure to
scoop to the bottom of the bowl, as the rice sinks. Cook until large
bubbles form throughout, about 3 minutes, then flip the pancake and
let brown on the other side.
Serve topped with sugar of your choice.
Recipe by Marissa Nicosia
Recipe FROM: <
https://rarecooking.com/2016/02/09/pancakes-two-ways/>
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