Rice Pancakes Recipe

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Ingredients:

Serving

1 1/2 cups cooked white rice
2 cups buttermilk or 2 cups yogurt
2 cups white flour
1/2 tsp salt
2 medium eggs
1 tsp baking soda

Directions:

Measure 1 1/2 cups cooked cold rice into a big bowl. (You can use rice up to a week old, but any older than that is too old to eat.).
Use a fork or potato masher to mash the rice for a minute or two. This is a tiny bit of a nuisance, but it is what gives 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 until it makes a light and creamy batter. If you want to use yogurt as your milk product, the batter may be very thick, depending on the thickness of your yogurt. Water may be added, to thin the batter. Use your best judgment if the batter seems very thick to you.
Fry these in a hot skillet or griddle, turning them whenever they are brown on the bottom. Use about 1/4 cup batter per pancake, to keep them small and manageable. They are so tender, that frying big ones is a little tricky, so keep them on the smallish side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	947.15 Kcal (3966 kJ)
Calories from fat	119.97 Kcal
		% Daily Value*
Total Fat	13.33g	21%
Cholesterol	190.63mg	64%
Sodium	1531.57mg	64%
Potassium	553.15mg	12%
Total Carbs	172.27g	57%
Sugars	12.25g	49%
Dietary Fiber	3.16g	13%
Protein	26.11g	52%
Iron	2.1mg	11%
Calcium	334.4mg	33%

Amount Per 100 g
Calories	166.37 Kcal (697 kJ)
Calories from fat	21.07 Kcal
		% Daily Value*
Total Fat	2.34g	21%
Cholesterol	33.48mg	64%
Sodium	269.03mg	64%
Potassium	97.16mg	12%
Total Carbs	30.26g	57%
Sugars	2.15g	49%
Dietary Fiber	0.56g	13%
Protein	4.59g	52%
Iron	0.4mg	11%
Calcium	58.7mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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