Who knew that rice pancakes would be great with breakfast, lunch, dinner, and snacks in between times? My husband and I really enjoyed these, but my kids went nuts over them. We ate these pancakes plain, with salsa, and reheated the next day with scrambled eggs on top. My kids have already asked when we can make these again.
Shallow frying is the way to go with these pancakes. I tried cooking these pancakes in a non stick skillet without the oil and they simply don't crisp up. They aren't bad, but they aren't nearly as tasty that way.
A tablespoon of hot sauce is barely noticeable in these pancakes, but it gives the pancakes great flavor. The additional hot sauce mentioned in the recipe provided a slight level of heat that my family really enjoyed.
An additional scoop of cold rice (about 3/4 cup's worth) will make the pancakes both chewier and crispier. I liked them just a little bit chewier and my kids preferred the first batch exactly as written below.
Crispy Rice and Egg Pancakes
recipe barely adapted from Foodie with Family
Yield: about 16 pancakes
4 cups cold cooked rice
1 cup shredded cheese, any variety is fine, I used a Mexican cheese blend
1-3 tablespoons hot sauce, we are partial to Cholula for this recipe
1 teaspoon kosher salt
1/4 cup thinly sliced green onions, about 4 onions worth
2-4 tablespoons light flavored olive oil, divided
Place the rice in a large mixing bowl, breaking up the clumps with your fingers. Crack the eggs into the bowl. Add the cheese, green onions, hot sauce, and salt. Stir to combine thoroughly.
Warm 2 tablespoons oil in a large skillet over medium high heat. When the oil is shimmering, scoop 1/4 cup of the rice mixture into the pan. Use the back of the measuring cup to pat it level. Cook for 2 minutes per side, until a deep golden brown on each side. Remove to a tray until ready to serve. Repeat. Add more oil to the skillet, as needed. Enjoy!