Total Time
20mins
Prep 20 mins
Cook 0 mins

I just saw this in the Vegetarian Times magazine, and I can't wait to try them!

Directions

  1. Whisk eggs and milk in large bowl. Add remaining ingredients, plus some salt and pepper, if desired.
  2. Spray large nonstick skillet with cooking spray. Drop 1/4°C batter into the skillet and smooth it down with a spatula. Cook 4-5 minutes, until bottoms are golden-brown, then flip pancakes. Let cook for another 3-4 minutes, then remove when both sides are browned and crispy. Repeat with remaining batter.
Most Helpful

Now this is a tasty pancake SAHMchef. I love rice pancakes and this baby is no exception. I used sticky rice, candied ginger and had to omit the peanuts as I didn't have any in the house today. I did add 1 tsp of smooth peanut butter for the flavor. This is an excellent pancake, savory and beautiful. I did add the optional sicarah sauce, salt and pepper, choosing coarse sea salt and red pepper flakes. Thank you for sharing this treat that I will make again and again. Made for My 3 Chefs - 2012.

Baby Kato June 20, 2012

Made this to serve as a side with Spicy Pumpkin Soup as I had left over rice, and they were so easy and so full of flavor followed the recipe and wouldn't change a thing. Have left overs to have for lunch. This is going to be a favorite in our house and is going straight into my Best of 2013 Book

Bonnie G #2 December 12, 2013

Awesome recipe. Easy to modify based on ingredients on hand. I served with home made apple sauce. Definitely a keeper for left over rice!

danno 50 September 17, 2013