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Rice Griddle-cakes I

A dish made with flour and cold cooked rice.

Griddle-cakes

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2½ cups flour
  • ½ cup cold cooked rice
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ cup sugar
  • 1½ cups milk
  • 1 egg
  • 2 tablespoons melted butter
Make it lactose-friendly
  • 1½ cups milk → lactose-free milk, oat milk, or almond milk
  • 2 tablespoons melted butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Mix and sift dry ingredients. Work in rice with tips of fingers; add egg well beaten, milk, and butter. Cook same as other griddle-cakes.

We refine our recipes every week — check back for sharper, clearer steps.

Nutrition (estimated, per serving)
Calories435
Protein11.4 g
Fat8.7 g
Carbs76.8 g
Fiber1.9 g
Sodium577 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States