In a small glass or metal bowl (don't use plastic), beat the egg white until stiff. If whisking by hand, this can take several minutes. It's important because the more air you wisk into the egg white, the fluffier the pancakes will be.

In a cup, mix together the flour, baking soda, baking powder, sugar, salt and cinnamon.

In a large bowl (that's all the bowls -- I promise), beat the egg yolk. Stir in the cooked rice and buttermilk and vanilla. Add flour mixture and stir. Lastly, fold in the egg white.

Dollop 4 or 5 Tablespoons worth of batter per pancake on lightly-greased griddle or skillet. Cook as you would an ordinary pancake. Serve with your favorite topping. I like jam.

Makes 8 to 10 slightly larger than silver dollar sized pancakes.


This recipe was emailed to Mr B by Philip K. of The West Indies. Philip says these are the best pancakes he's ever had. Thanks for the recipe PK!

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 3 votes.

From sol canada

Rating (out of 5):

I agree with all the comments. Double the recipe and this is a winner.

Comment submitted: 6/19/2010 (#10727)



From Matt

Rating (out of 5):

Definitely need to double or even triple the recipe, but do not double or triple the rice. Good for leftover rice from Chinese takeout... but do it within a couple of days or the rice gets really hard and chewy.

These are a lot more work then your normal pancake, but if the white is beat well they do turn out very light.

There are easier, cake-ier versions of rice pancakes that i would do before i did this again.

Comment submitted: 8/10/2009 (#8523)



From Grampa

Rating (out of 5):

They were excellent! No way is that 2 servings in our house. I doubled it and my wife and I ate them all.

Comment submitted: 12/8/2007 (#4139)

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