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Rice Pancakes Recipe

  • Ingredients: 36
  • Serves: 12

Rice pancakes with accompaniment: maple syrup.


For crêpes

  • 1 1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 3/4 tsp. ground cumin
  • 1/2 tsp. salt
  • 2 cups whole milk
  • 3 large eggs
  • 2 tbsps. unsalted butter, melted, plus additional for brushing skillet

For filling

  • 3 1/3 cups whole milk
  • 1 pc. Black Forest or Virginia ham, cut into 1/4-inch dice
  • 1 large egg, lightly beaten
  • 1/2 tsp. salt
  • 1/2 tsp. coarsely ground black pepper
  • 1/4 cup hot pepper jelly

For topping

  • 3 tbsps. unsalted butter
  • 6 scallions, thinly sliced and white and pale green parts reserved separately from greens
  • 2 cups corn
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

To marinate green figs

For tomato coulis

For assembly


  1. Step 1 Stir together rice, cottage cheese, eggs, flour, sugar, salt, cinnamon, and 3 tablespoons butter in a bowl.

    For this step you will need

  2. Step 2 Lightly coat a 12-inch nonstick skillet with some of remaining butter and heat over moderately high heat until hot but not smoking.

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  3. Step 3 Working in batches of 3 or 4, pour a scant 1/4 cup batter per pancake into skillet and sauté, turning over once, until pancakes are golden brown but still slightly soft, 4 to 5 minutes per batch, adding more butter as needed.

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Nutrition information

Calories 103 Carbohydrates 8 g (3%)
Fat 6 g (10%) Protein 4 g (8%)
Saturated Fat 3 g (17%) Sodium 117 mg (5%)
Polyunsaturated Fat 0 g Fiber 0 g (2%)
Monounsaturated Fat 2 g Cholesterol 67 mg (22%)
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Rice Pancakes Recipe

  • Ingredients: 22
  • Serves: 15

Rice pancakes with sugar for sprinkling, orange slices for garnish.


  • Sugar for sprinkling
  • Orange slices for garnish


  • 1 cup cake flour
  • 1/4 cup sugar
  • 1 tsp. chopped fresh thyme
  • 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 6 tbsps. chilled unsalted butter, cut into 1/4″ cubes
  • 1 large egg yolk


  • Special equipment: Eight 4-ounce paper muffin molds

Fried eggs and assembly:

  • 8 slices white sandwich bread, such as Pullman
  • 1/4 cup mayonnaise
  • 2 tbsps. unsalted butter
  • 4 large eggs
  • Kosher salt, ground pepper
  • 1 cup arugula leaves

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 2. Sift the flour with the cinnamon, nutmeg, and salt, and blend thoroughly into the rice mixture. Cover the batter and refrigerate for at least 2 hours, or up to 8 hours.

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  2. Step 2 4. When you are ready to cook the pancakes, remove the batter from the refrigerator and whisk together well.
  3. Step 3 Melt about 1 tablespoon of butter in a skillet set over medium-high heat. When the butter is sizzling, add a small amount of batter to the pan to test the heat level.

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  4. Step 4 5. For each rice pancake, pour about 1/4 cup of the batter into the prepared pan. Cook for 2 to 3 minutes, or until bubbles appear on the surfaces and the edges of the pancakes are lightly browned.
  5. Step 5 Using a spatula, carefully turn the pancakes over and cook about 2 minutes more, until done. Transfer the finished pancakes, separated by parchment paper, to an ovenproof platter, and set them in the oven to keep warm.
  6. Step 6 6. To serve, lightly sprinkle the rice pancakes with sugar, if desired, and garnish with orange slices.

    For this step you will need

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