Sunday Brunch: Breakfast Rice Pancakes Recipe

By
Ed Levine
Ed Levine
Ed Levine
Founder

Ed Levine founded Serious Eats in 2006. He has also written seven books and in 2016 he was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America.

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Updated Aug. 18, 2020

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.

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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

Directions

  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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