Rice is, of course, known for not exactly being the most flavorful of foods, but you can tell it’s there in these pancakes–there’s just a touch of that chewiness.
And raisins… Yes, lots of people hate them. I am not among them, but if you are, skip them, by all means! If you want to replace them with something, options abound–chocolate chips, dried cranberries/cherries/currants, nuts and seeds of any kind…
Oh look, our pancakes are done. What was I saying, and where is my favorite bingo marker?
Let’s eat. Happy October/cozy breakfast season!
Rice Pudding Pancakes
(Makes 8 large pancakes.)
1 large egg
1 cup milk
3/4 cup flour
1/4 cup raisins
1 1/2 tsp cinnamon
3 tbsp sugar
2 tsp baking powder
1 cup cooked white rice
2 tbsp unsalted butter, melted, or vegetable oil
Pinch of freshly grated nutmeg
Vegetable oil
1/2 tsp salt
Preheat oven to 200 degrees and put a baking sheet in there if you want to keep the pancakes warm as you cook.
Meanwhile, whisk together flour, sugar, baking powder, cinnamon, salt and nutmeg and set aside. In a separate bowl, whisk together the milk, rice, butter or oil, and the egg. Add the dry ingredients to the milk mixture and stir until just incorporated; fold in the raisins.
Heat up a griddle over medium heat and brush lightly with the vegetable oil. Spoon batter by 1/4-cupfuls into the griddle and cook until golden brown on the bottom and bubbles appear at the top and a few have burst–1 to 2 minutes. Cook another 1-2 minutes until browned on the bottom. Continue, keeping warm in the preheated oven if you’d like, until batter is gone.