Rice Pancakes
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
4 large
Egg1 cup
Wheat Flour (whole-)2 tbsps
Sugar1 tsp
Salt1 tsp
Cinnamon5 tbsps
Unsalted Butter (melted)Directions:
1
Stir together rice, cottage cheese, eggs, flour, sugar, salt, cinnamon, and 3 tablespoons butter in a bowl
2
Let stand 5 minutes
3
Lightly coat a 12-inch nonstick skillet with some of remaining butter and heat over moderately high heat until hot but not smoking
4
Working in batches of 3 or 4, pour a scant 1/4 cup batter per pancake into skillet and sauté, turning over once, until pancakes are golden brown but still slightly soft, 4 to 5 minutes per batch, adding more butter as needed
5
Stir together rice, cottage cheese, eggs, flour, sugar, salt, cinnamon, and 3 tablespoons butter in a bowl
6
Let stand 5 minutes
7
Lightly coat a 12-inch nonstick skillet with some of remaining butter and heat over moderately high heat until hot but not smoking
8
Working in batches of 3 or 4, pour a scant 1/4 cup batter per pancake into skillet and sauté, turning over once, until pancakes are golden brown but still slightly soft, 4 to 5 minutes per batch, adding more butter as needed