1 Cup leftover cooked rice, 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 cup buttermilk or milk, 1 large egg, 2 tbsp melted butter or oil, and 1 tbsp vanilla extract (optional).
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensure the ingredients are thoroughly mixed to achieve a uniform texture for your pancakes.
In a separate bowl, whisk together the buttermilk or milk, egg, melted butter or oil, and vanilla extract (if using). This mixture will provide the moisture and binding agents necessary for fluffy and delicious pancakes.
Add the prepared wet ingredients to the bowl containing the dry ingredients. Gently mix the two together until just combined. Be cautious not to overmix, as this can result in tough pancakes.
Carefully fold in the leftover cooked rice into the pancake batter. The rice will add texture and substance to the pancakes, transforming them into a hearty and satisfying meal.
Heat a non-stick pan over medium heat and lightly grease it with butter or oil. Cook for about 2-3 minutes on each side, or until they are golden brown and slightly puffed up.
Your delicious Leftover Rice Pancakes are now ready to be served! Top them with your favorite toppings such as maple syrup, fresh fruits, honey, or a dollop of yogurt for a delightful and satisfying meal.
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