I can accurately estimate how much my family will eat when I make some foods, but I’ve never been able to figure out how much rice they will eat at a meal. Which means that I often end up with left-over rice that I’m not quite sure how to use.
So I was thrilled when I recently came across a hundred-year-old recipe for Rice Griddle Cakes which called for left-over cooked rice. The recipe was easy to make. The Rice Griddle Cakes were delicious and tasted very similar to typical pancakes, but they were more textured because of the addition of the cooked rice.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Rice Griddle Cakes (Rice Pancakes)
2 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup milk (a little more may be needed)
2 cups cold cooked rice
Put flour, sugar, salt, baking powder, egg, and 1 cup milk in a mixing bowl, beat until smooth. Stir in rice. If the batter is too thick, add additional milk. Heat a lightly greased griddle to a medium temperature, then pour or scoop batter onto the hot surface to make individual pancakes. Cook until the top surface is hot and bubbly, and then flip and cook other side.