2cupsof cooked and cooled brown ricebest to use rice made the night before
1 ½cupsall-purpose flour
1tablespoonsugar
1tablespoonbaking powder
¾teaspoonkosher salt
1 ¼cupsmilkor unsweetened almond milk
1large egg
4tablespoonsbuttermelted
1teaspoonvanilla extract
Instructions
Preheat a pan (I prefer good old fashioned cast iron) on low/medium. You want the pan to get nice and hot while you are putting together the pancakes.
In a large bowl, combine the dry ingredients (flour, sugar, baking powder and salt).
Over heat, warm the milk to just above lukewarm temperature. It should be warm but not scalding. Add the melted butter, vanilla, and the egg, whisking to combine and cool.
Pour the wet ingredients over the dry and stir gently to combine. Fold in the brown rice.
Add about ½ Tablespoon of butter to the pan and use a spatula to ensure the pan is covered. Add about ⅓ cup of the pancake mixture and let it cook until little bubbles form. Flip over and cook for about 1 minute or until nicely browned and cooked inside.
These are best served hot with butter and syrup. If serving a crowd, preheat the oven to 250 degrees and pile them on a baking sheet as you prepare them.