This is a hearty, stick-to-your-ribs pancake that's for sure. Cooked rice may seem like an odd ingredient but it's a trick I learned from my mother. I had no clue she did it because it would extend the batter and she could make more pancakes with the same amount of ingredients. I just really loved the flavor and texture.
21/4 ounces (1/2 cup) all-purpose flour
21/4 ounces (1/2 cup) cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 fluid ounces (1/2 cup) almond milk
1 large egg
2 tablespoons vegetable oil
1 tablespoon molasses
1/2 cup cooked rice, optional
In a medium-size bowl, whisk together first 4 ingredients; set aside. In another bowl, whisk together liquid ingredients. Add to flour mixture and stir just until combined. If desired, stir in cooked rice.
Heat griddle or skillet over medium heat; spray with cooking spray and spoon 1/3 cup batter onto griddle. Cook until bubbles start to form on surface of pancakes, 2 to 3 minutes. Gently flip and continue cooking until cooked through, about 2 more minutes.
Cooked pancakes may be kept warm in a low oven (about 200 degrees F) until all batter is prepared.
Makes 8 pancakes.
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