What do you do with leftover rice? I make these quick and easy pancakes.
Rice Pudding Pancakes with Whiskey Soaked Cranberries
1/2 cup dried cranberries
2 Tbsp. whiskey
2 Tbsp. water
1½ cups (190 grams) all-purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. kosher salt
½ tsp. cinnamon
½ tsp. ground ginger
¼ ground nutmeg
2 large eggs
1 cup almond milk
3 Tbsp. vegetable oil
1 tsp. vanilla extract
¾ to 1 cup cooked cold rice
Combine cranberries and whiskey in a microwave-safe dish; heat on high 20 seconds. Let stand while making pancakes.
Whisk together dry ingredients.
Whisk together wet ingredients.
Stir wet ingredients into dry. Add rice and cranberries with soaking liquid. Stir just until smooth.
Heat griddle or skillet over medium-high heat; brush with vegetable oil or 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.
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