Sunday Brunch: Breakfast Rice Pancakes
If you love pancakes (who doesn't?) and you love rice pudding (some people don't, I do) you'll appreciate Campanile chef-owner Mark Peel's recipe for breakfast rice pancakes, which I've adapted from an out of print book he wrote with Nancy Silverton, At Home: Two Chefs Cook for Family & Friends. Brown or white rice work equally well with this dish.
Breakfast Rice Pancakes
- Serves 4 -
Ingredients
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1/4 cup sugar
1 1/2 cups (packed) cooked rice
2 egg yolks
2 tablespoons unsalted butter, melted
2 egg whites, stiffly beaten
Procedure
1. In a medium mixing bowl combine the flour, baking powder, salt, cinnamon, orange and lemon zest, sugar, and rice. Stir in the egg yolks, butter, and beaten egg whites.
2. Lightly grease a griddle or frying pan and place over medium heat until hot. Drop in the batter, 1/4 cup at a time. Cook until bubbles appear on the top, then turn over. Serve immediately.
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2 Comments:
We're making these right now, and it seems as though there's not enough liquid in the batter with just two egg whites - could an ingredient have been omitted from the printed list?
donnajay at 8:40AM on 08/24/08
Okay, easily fixed: we added somewhere between 1/2 and 3/4 cup of buttermilk (regular milk would be fine too, I'm sure) and the pancakes were delicious!
donnajay at 9:23AM on 08/24/08