Saturday, July 24, 2010
Here is the batter... It requires preparation from the night before. But I can hardly call putting some cooked rice in a bowl with some milk strenuous. They are an excellent use for leftover rice.
Doing this almost made me wish I had a griddle but I have no space for one. But cooking pancakes is infinitely easier if you have a griddle on your side. not just one skillet in which you cook one pancake at a time.
1 cup cooked rice
2 cups milk
1/2 tsp salt
1 Tbsp oil or shortening
1 1/2 cups flour
2 tsp baking powder
1 beaten egg
1. Combine in a bowl with a lid, 1 cup of cooked rice and 1 cup of milk then cover and allow to sit overnight.
2. In the morning when the mixture has soaked for a night, add remaining milk and the rest of the ingredients to form your batter. Stir well but it will likely be lumpy still. Meanwhile, heat up a griddle or skillet on medium heat. I put a tiny amount of oil in mine so that the pancakes wouldn't stick. Some spray like Pam would also be effective.
3. Use a 1/2 cup measuring cup, pour the batter into the skillet. My boyfriend told me the trick that once the bubbles on the surface of the pancake start to pop, it's ready to flip. Genius right? I on the other hand just use intuition. But they end up being about a minute on each side. Once cooked, transfer to a plate and serve.
mmmm.... Mouthwatering Mondays
Tempt my Tummy Tuesday