I made some pot roast yesterday and a bunch of rice to soak up the delicious gravy. I always seem to make too much rice and even though it’s as cheap as dirt, I feel bad throwing the leftovers away. These tasty little rice pancakes are something that my mom used to make for us growing up when there was leftover rice from dinner the night before (my mom = the original budget byter!). The recipe I have listed here makes four pancakes (two servings) but it is easily doubled or tripled to fit the amount of leftover rice (or hungry mouths) that you have. If you are multiplying the recipe just make sure that your rice to egg ratio doesn’t exceed 1.5 cups rice for each egg. The egg is the binder, the key to keeping the pancakes in one piece. Also, two pancakes doesn’t seem like a lot but these are much more dense and filling than regular pancakes. I used a mix of brown and white rice so the extra fiber made them extra extra filling.
The cost listed here is for the pancakes only… This post was not pre-planned so I do not have the cost of syrup (I used some that was already in the fridge, thanks roomie!). Pancake syrup can be purchased fairly inexpensively so I would imagine that a serving would cost $0.15-$0.25. and of course butter is optional.
- 1 1/2 cups cooked rice ($0.12)
- 1 large egg ($0.15)
- 1/2 tsp vanilla extract ($0.05)
- 1/2 tsp cinnamon ($0.05)
- 1/4 tsp salt ($0.05)
- Pre-heat a non-stick skillet over medium-high heat. While the skillet is warming, mix together the rice, egg, vanilla, cinnamon and salt in a bowl until well combined.
- Using a measuring cup (about 1/3 cup), scoop some of the rice mixture onto the hot skillet. Using your spatula, smoosh the ball of rice down until it is a circle and about 1/2 inch thick. Repeat until your skillet is full.
- The pancakes need to cook for about 5 minutes on each side to give the egg enough time to set and hold the rice together. Flipping them too early or too many times will result in loose fried rice rather than rice pancakes. When you flip the pancakes, make sure to get the entire pancake onto the spatula before attempting to flip. Plate the pancakes up when they are golden brown on both sides and solid in texture.
- Dress the pancakes with your favorite pancake toppings and enjoy!
Nutritional values are estimates only. See our full nutrition disclosure here.
Step By Step Photos
Stir all of the ingredients together in a bowl while the pan heats.
It will look like this when fully mixed – moist and eggy.
Scoop some of the rice mix into a measuring cup and place it on the hot skillet.
Smoosh it down until it is round and pancake-like.
Cook them for about 5 minutes on each side or until they are golden brown and the egg has solidified all the way through. Serve them with your usual pancake toppings!