Rice Pancakes Recipe
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Baking powder | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Egg substitute | 10 Ounce | |
| 1/2 cup Prune Syrup | ||
| 1/4 cup Apple Syrup | ||
| 1/4 cup nonfat cream cheese | ||
| 1 cup evaporated skim milk | ||
| 4 cups cooked long-grained white rice | ||
| Currants | 1/2 Cup (16 tbs) | |
Directions
Mix the 3 dry ingredients in a large bowl and set aside.
Place the eggs in a blender and add the Prune Syrup, Apple Syrup, cream cheese, and skim milk.
Process until smooth and creamy, about 30 seconds, and add to the dry ingredients.
Mix gently until the dry ingredients are completely absorbed, then fold in the rice and currants.
Preheat a nonstick skillet over high heat to 400°, about 4 minutes.
Reduce the heat to medium.
For each pancake, pour 1/4 cup of the batter into the skillet.
When the edges turn light brown and bubbles start to form, flip the pancake to the other side and cook until done.
Keep warm and repeat with the remaining batter.
Serve with White Grape Syrup, sliced fresh fruit, or low-calorie pancake syrup.
Place the eggs in a blender and add the Prune Syrup, Apple Syrup, cream cheese, and skim milk.
Process until smooth and creamy, about 30 seconds, and add to the dry ingredients.
Mix gently until the dry ingredients are completely absorbed, then fold in the rice and currants.
Preheat a nonstick skillet over high heat to 400°, about 4 minutes.
Reduce the heat to medium.
For each pancake, pour 1/4 cup of the batter into the skillet.
When the edges turn light brown and bubbles start to form, flip the pancake to the other side and cook until done.
Keep warm and repeat with the remaining batter.
Serve with White Grape Syrup, sliced fresh fruit, or low-calorie pancake syrup.
Chef
