Rice pancakes (mf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Baking powder |
| 2 | tablespoons | Olive oil |
| 1 | cup | Milk or more |
| 2 | Eggs, lightly beaten | |
| ¾ | Cooked long grain rice | |
| ¼ | cup | Grated parmesan cheese |
| ¼ | cup | Sliced scallions |
Directions
Whisk flour, salt and baking powder together and set aside.
Whisk olive oil, milk and eggs and set aside. Preheat the griddle. Combine the dry and wet ingredients and fold in eggs, rice, cheese and scallions; if batter is too thick, thin it with more milk.
Drop about ¼ cup of batter onto a griddle and cook for 3 to 4 minutes per side until cooked through.
Serve with a black bean stew.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> on May 24, 1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6701 Posted to MC-Recipe Digest V1 #626 by 4paws@... (Shermeyer-Gail) on May 29, 1997