RICE PANCAKES
This pancake recipe was created for my family members with multiple food allergies. This tasty breakfast item uses applesauce instead of egg and rice instead of wheat. A moist and yummy option for those with limited food choices. Serve with your favorite topping.
Provided by Jamie West
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes.
- Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 45 g, Cholesterol 3.3 mg, Fat 3.6 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 179.6 mg, Sugar 10.8 g
RICE PANCAKES, THAILAND-STYLE
Make and share this Rice Pancakes, Thailand-Style recipe from Food.com.
Provided by SAHMchef
Categories Breakfast
Time 20m
Yield 12 pancakes
Number Of Ingredients 9
Steps:
- Whisk eggs and milk in large bowl. Add remaining ingredients, plus some salt and pepper, if desired.
- Spray large nonstick skillet with cooking spray. Drop 1/4°C batter into the skillet and smooth it down with a spatula. Cook 4-5 minutes, until bottoms are golden-brown, then flip pancakes. Let cook for another 3-4 minutes, then remove when both sides are browned and crispy. Repeat with remaining batter.
Nutrition Facts : Calories 102.8, Fat 4.3, SaturatedFat 0.8, Cholesterol 31, Sodium 14.2, Carbohydrate 13.2, Fiber 0.8, Sugar 0.2, Protein 3.2
RICE PANCAKES
These are yummy and frugal. Whenever we make rice for dinner we make a HUGE pot and use the leftovers for breakfast. This recipe comes from hillbillyhousewife.com and I am posting it for the January TOTM.
Provided by mumof9
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Use a fork to mash the rice a little or you can blend it a little with the milk but you want some graininess to give the pancakes their special texture.
- After the rice has been mashed a little, then add the rest of the ingredients.
- Use a whisk to stir everything up.
- If you use yogurt the batter may be very thick, you can add a little water to the batter to thin it out for frying.
- Fry in a hot skillet or griddle, turn them when they are brown on the bottom. Try to keep them small. They are so tender that frying big ones is a little tricky.
- Serve with syrup and butter.
Nutrition Facts : Calories 399.5, Fat 4, SaturatedFat 1.5, Cholesterol 98, Sodium 766, Carbohydrate 73.7, Fiber 1.9, Sugar 6.2, Protein 14.9
RICE COOKER PANCAKE
Rice isn't the only thing you can make in a rice cooker. With roots in Japan, this method that took online communities by storm requires little effort and leaves you with an easy to share pancake that is reminiscent of the fluffy Japanese souffle pancakes. Because rice cookers cook differently depending on the model, be sure to adjust the cooking time accordingly.
Provided by Food Network Kitchen
Time 55m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Lightly coat the inner pot of a 10-cup rice cooker with nonstick cooking spray.
- Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Pour the batter into the prepared pot, place the pot into the rice cooker and seal the lid shut. Set the rice cooker on the standard white rice cycle and cook until the underside of the pancake is golden brown, the top is firm yet bouncy to the touch and a toothpick inserted into the center comes out clean, 35 to 50 minutes (see Cook's Note).
- Invert the pancake onto a plate. Cut into wedges and serve with butter and syrup.
THAI PANCAKE - THAI ROTI
Thai pancake are one of the hit of street food. The recipe came with the Indian culture and was adopted and adapted to the Thai taste. We had a lot times this pancakes in Thailand. My children love this and they wanted to have some at home too. I found the recipe in http://www.importfood.com/recipes/roti.html Videos: http://importfood.com/videos/038-Dish8.html http://www.youtube.com/watch?v=JFb9hn_FcSQ&feature=player_embedded#at=44
Provided by Artandkitchen
Categories Dessert
Time 1h15m
Yield 8 pieces
Number Of Ingredients 8
Steps:
- Watch the videos metioned in the recipe description.
- In a bowl, combine water, egg, condensed milk, sugar, and salt. Mix well. Set aside.
- Sift the flour into a large bowl, and form a crater in the sifted flour. Pour the water/egg mixture into the flour, and mix well. Add melted butter.
- Knead this until the bowl is clean and you have a nice ball of dough. Lightly coat the dough ball with vegetable oil (we like canola oil). Let it sit for 30 minutes.
- Next, knead your dough a bit more, and form it into several balls (dough for 8 small pancakes of 3 to 3 inches). Coat them with vegetable oil.
- Roll a ball of dough flat with a rolling pin, then cut from center out to edge. Roll it up. Push it in with your finger. Repeat this a few times.
- Now roll and stretch the dough ball into a very flat square sheet (8 to 8 inches), for this step coat it with a bit more oil, pick it up and place it on a hot (highest setting) pancake griddle that has melted margarine on it. You can use a skillet also, but we found that our electric pancake griddle works great. Note. this step is not easy, you will need some exercice to perform this step perfectly.
- Add chopped banana or your favorite filling in the middle. Wrap horizontally one side first, then opposite side. Then vertically one end, then opposite to that end and make a purse covering the filling. Flip and fry for another 30 seconds. It took about 1 minute to finish cooking.
- Cut into 9 pieces and if you like top with sugar or with sweetened condensed milk.
- Enjoy this recipe! It's a lot of fun, and very tasty.
- Note: I had cherries at home. I used them for filling using some cornstarch to make the juice thicker.
Nutrition Facts : Calories 162.3, Fat 2.6, SaturatedFat 1.3, Cholesterol 27.9, Sodium 171.2, Carbohydrate 30.1, Fiber 1.2, Sugar 4.8, Protein 4.4
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