Leftover Rice Pancakes
Ingredients
The batter
-
1½
cups
cooked rice (cooled)
-
1
large
egg
-
½
tsp
vanilla extract
-
½
tsp
cinnamon
-
¼
tsp
salt
For cooking
Instructions
- Combine the leftover rice, egg, vanilla, cinnamon, and salt in a bowl until evenly mixed.
- Heat ½ Tbsp cooking oil in a large non-stick skillet over medium heat.
- Scoop ¼ cup of the rice mixture onto the skillet and press it down to about ½ inch thick.
- Cook the pancakes for a few minutes on each side until firm, browned, and crispy.
- After cooking the first batch, add the remaining ½ Tbsp cooking oil and cook the second batch in the same manner.
Nutrition Facts (estimated)
Servings
2
Calories
255
Total fat
9.85g
Total carbohydrates
34.1g
Total protein
6.3g
Sodium
618mg
Cholesterol
0mg
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