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.
Who knew that rice pancakes would be great with breakfast, lunch, dinner, and snacks in between times? My husband and I really enjoyed these, but my kids went nuts over them.
We ate these pancakes plain, with salsa, and reheated the next day with scrambled eggs on top. My kids have already asked when we can make these again.
Crispy Rice and Egg Pancakes
Recipe adapted from and with thanks to Foodie with Family
Ingredients
- 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
Instructions
- 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!
Notes
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.
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.
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Amanda says
Wow, rice pancakes are so different, I have to try this soon!
Joshua Hampton says
Wow. I understand why your crew is crazy over these pancakes. They look terrific. And I imagine this recipe is great for reusing leftover rice, too.
Sue/the view from great island says
I've never had anything like these, they sound fantastic, almost like rice latkes!
Nancy Bearinger says
Delicious. I had leftover shrimp and scallop rice dish which already had the peppers, tomatoes, ,onions in it.
I sautéed up more onions and added along with the eggs ,hot sauce and cheese. I used Monterey jack.
I served a greek yogurt ,lime juice,, and hots sauce sauce for a topping
I served them with chopped romaine, cucumber ,radish and cherry tomato salad.
.We loved them.. I will definitely make those again.
Mary Younkin says
I’m glad you enjoyed the recipe, Nancy!
Lynne says
Made them out of leftover restaurant fried rice. Made a super afternoon snack on this rainy afternoon. This is a keeper for us!
Mary Younkin says
I’m so glad that you love these pancakes, Lynne!