Savory rice pancakes are new to my family and it was love at first bite. My friend Rebecca made these pancakes while we were in Ohio last month and I loved them. Almost as soon as I got back home, I made them for my crew. I spiced them up with some extra shakes of hot sauce, because that’s just the way we roll, but they are delicious both with and without the heat.
- 4 cups cold cooked rice
- 6 eggs
- 1 cup shredded cheese any variety is fine, I used a Mexican cheese blend
- 1-3 tablespoons hot sauce we are partial to Cholula for this recipe
- 1 teaspoon kosher salt
- 1/4 cup thinly sliced green onions about 4 onions worth
- 2-4 tablespoons light flavored olive oil divided
- Place the rice in a large mixing bowl, breaking up the clumps with your fingers. Crack the eggs into the bowl. Add the cheese, green onions, hot sauce, and salt. Stir to combine thoroughly.
- Warm 2 tablespoons oil in a large skillet over medium high heat. When the oil is shimmering, scoop 1/4 cup of the rice mixture into the pan. Use the back of the measuring cup to pat it level. Cook for 2 minutes per side, until a deep golden brown on each side. Remove to a tray until ready to serve. Repeat. Add more oil to the skillet, as needed. Enjoy!
Shallow frying is the way to go with these pancakes. I tried cooking these pancakes in a non stick skillet without the oil and they simply don't crisp up. They aren't bad, but they aren't nearly as tasty that way.
A tablespoon of hot sauce is barely noticeable in these pancakes, but it gives the pancakes great flavor. The additional hot sauce mentioned in the recipe provided a slight level of heat that my family really enjoyed.
An additional scoop of cold rice (about 3/4 cup's worth) will make the pancakes both chewier and crispier. I liked them just a little bit chewier and my kids preferred the first batch exactly as written below.
Amanda says
Joshua Hampton says
Sue/the view from great island says