Rice Griddle-cakes I
A dish made with flour and cold cooked rice.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 590 ml flour
- 120 ml cold cooked rice
- 15 ml baking powder
- 2 ml salt
- 60 ml sugar
- 350 ml milk
- 1 egg
- 30 ml melted butter
Make it lactose-friendly
- 1½ cups milk → lactose-free milk, oat milk, or almond milk
- 2 tablespoons melted butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Mix and sift dry ingredients. Work in rice with tips of fingers; add egg well beaten, milk, and butter. Cook same as other griddle-cakes.
Nutrition (estimated, per serving)
| Calories | 435 |
|---|---|
| Protein | 11.4 g |
| Fat | 8.7 g |
| Carbs | 76.8 g |
| Fiber | 1.9 g |
| Sodium | 577 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States