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.
- 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
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.
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.