Here is an excellent way to use leftover rice. These are surprisingly delicious and light pancakes. Blueberry sauce goes very well as a topping.


  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • 1/4 teaspoon nutmeg (freshly grated is best)
  • 3/4 cup milk
  • 2 large eggs, separated
  • 3 tablespoons butter, melted
  • 1 1/2 cups cold cooked rice

In a medium bowl, mix together the flour, baking powder, sugar, and nutmeg. In a separate bowl, whisk together the milk, egg yolks, and melted butter until thoroughly blended. In a clean, dry bowl, beat the egg whites until stiff peaks form. Pour the milk mixture over the dry ingredients and combine without overblending. With a rubber spatula, gently fold in the rice, then fold in the beaten egg whites.

Cook on a preheated, greased griddle until the first side forms little bubbles and starts to look dry. Flip over and cook the second side until golden. Serve hot with blueberry syrup or maple syrup.

Makes about 10 four-inch pancakes.

Morning Rice Pancakes

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