Everyday Rice Pancakes: a foundational breakfast recipe

One of the best reasons to make more rice than you need is the almost endless set of ways you can use up that extra rice to your (and your household's) delight. Here, I offer you Exhibit A

Everyday Rice Pancakes: Makes 4 large pancakes or 8 small ones.

(Adapted from my mom’s use of leftovers)

Ingredients:

2 cups of leftover rice

2 eggs

½ teaspoon cinnamon

Dash of salt

2 tablespoons butter for the pan

Directions:

Reheat rice slightly in the microwave so that it’s slightly softened, but not hot, 30-60 seconds. You can add a few drops of water if it looks hard. Add eggs, cinnamon, and salt and mix until combined.

Heat a non-stick pan over medium heat. When the pan is hot, add butter and lower to medium low. Using a half cup measure (for larger pancakes, ¼ cup for smaller ones), ladle rice batter into pan and cook until golden on each side, about 2 minutes per side (since the rice is already cooked, it’s just the egg that needs cooking, unlike regular pancakes!). Serve with maple syrup, jam or whatever makes you have around!)