Mmm. Leftovers abound in my house and freezer after a family reunion a couple of weeks ago plus feeding extras many days since then. I froze a bunch of packages of rice because I didn’t have any specific plans to use it right away, but found I had two 1-liter cartons of buttermilk in my fridge that need using up soon, or they’ll need tossing. Some terrific pancakes came to my rescue, made even better with a topping of fresh strawberries!
Rice Pancakes (4 servings)
Mix together:
1 cup whole wheat flour
1/2 cup cooked brown rice
2 teaspoons baking soda
1/2 teaspoon salt
1 egg
1 tablespoon melted butter
1 tablespoon honey
1 1/4 cups buttermilk*
Whisk together and cook as regular pancakes. Top with vanilla yogurt, fresh fruit (strawberries, in this case), a sprinkle of chopped nuts (walnuts), and a drizzle of maple syrup.
Mmm, good!
*If you don’t have buttermilk, you can substitute either plain yogurt or milk soured with a tablespoon of vinegar (use 1 cup soured milk instead of 1 1/4)
Wow! These look great – and healthy too. 🙂 Thanks.
Any time, Anita!