Rice Pancakes, Thailand-Style

Submitted by SAHMchef

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

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 12 pancakes

ingredients

• 2 large eggs
• 1⁄2 cup low-fat coconut milk
• 1⁄4 cup chopped cilantro
• 1 tablespoon minced ginger
• 2 cups cooked rice
• 1 cup chopped green onion
• 1⁄2 cup chopped unsalted peanuts
• 1⁄4 cup all-purpose flour
• 1⁄8 teaspoon sriracha sauce (optional)

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.

Reviews

[Baby Kato]

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.

 

[Bonnie G #2]

Made this to serve as a side with recipe#249636 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

 

[danno 50]

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