This recipe caught my eye because I gravitate towards any food that looks like a pancake. What a fabulously tasty discovery (and a really handy way of using up leftover rice).
Depending on the amount of egg you use, you can create anything from a firm small patty to a large eggy rice-omelet. I have had variations of this dish for breakfast and dinner – Sweet, savory, all is possible. Personally I think I prefer the savory version (but that might just be ‘cause I adore melted cheese).
(Based on AH Magazine 08-2011 Glutenvrije rijstpannenkoeken)
1 cup of cooked rice (1/2 cup / 60g of uncooked rice)
1 egg white –> 5 small patties
1 eggs –> pancake
2 eggs –> omelet like pancake
pepper or sugar
a little oil for frying
(in the original recipe 2 eggs are used and 500ml milk is added)
- Blend the rice in food processor until smooth.
- Add egg and seasoning.
- Heat frying pan and oil.
- Make one large pancake (if you used 1-2 eggs).
- Make patties (if you used 1 egg or 1 egg white). To get the patties shaped perfectly you can use a food decoration ring straight in the frying pan and then drop the batter into it.
- Fry the patties on both sides as if they were pancakes (they take a little longer than the average pancake).
Tips & Variations
For a savoury version
- Add chopped spring onion to the batter
- Once you have flipped the pancake sprinkle with grated cheese
For a sweet version
- Heat frozen blueberries to serve on the side.
- Or briefly stew some apples. Once they are cooked mix in a pinch of cinnamon.