Name: Cooked Rice Pancake with Leftover Rice
Prep time: 15 min
Cook time: 10 min
Ingredients: 2 cups cooked rice; 1 teaspoon salt; 2 tablespoons finely chopped onions; 1/4 cup plain flour; 1 egg; 1-2 scotch bonnet ((finely chopped)); drops of soy sauce ((optional)); oil for shallow frying

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This cooked rice pancake is light and tastes awesome. When I made this pancake for the first time, I had quite some leftover rice from the previous dinner (we eat rice a lot in my home). Initially, I wanted to puree everything to a smooth batter but my lazy bone said just mix and fry. I’m glad I listened.

The pancake comes out like toasted rice with a crispy edge and tender centre. A very delicious combination. It is savoury enough to be eaten with a pepper sauce and flavourful enough to be eaten on its own as a snack. Cooked rice pancake can also be eaten with Pap as a breakfast or with a salad as a light lunch or dinner.

You can add hot sauce to the batter in place of chopped scotch bonnet. Also, replace the all-purpose flour with rice flour for a gluten-free pancake. Try browning it further for a toastier, crunchier taste. The cooked rice should be soft so if you need to, add a little water and cook the leftover rice a little more to soften it.

To prepare Cooked Rice Pancake with Leftover Rice

2 cups cooked rice
1 teaspoon salt
2 tablespoons finely chopped onions
1/4 cup plain flour
1 egg
1-2 scotch bonnet, finely chopped 
drops of soy sauce (optional)
oil for shallow frying

In a bowl place soft cooked rice, salt, onions and flour.

Squeeze to mix with your hand to blend well, break down the rice a little and coat with flour.

Beat egg in a small bowl and add to the rice.

Add scotch bonnet and mix well.

Cover and place in the fridge for 10 minutes to marinate.

Put 2 tablespoons vegetable oil in a frying pan over medium-low heat, when hot, drop 1/4 cup of pancake batter.

Flatten and leave to fry and toast. It might stick to the pan initially, don’t force it to move it will move once that side starts to brown.

Fry to golden brown or brown depending on how well toasted you want it to be.

Flip to brown the other side.

Serve with a chilli dip, soy sauce, akamu (pap, corn paste gruel), custard, pepper soup, salsa, ketchup, salad etc.

Notes

Finely mince the onions, if not it will burn before the pancake is ready.

If you enjoyed my Savoury Rice Pancake with Leftover Rice, you will also enjoy my, Sweet rice fritters, sweet rice doughnuts, Sweet Corn Fritters, Diet-Nigerian Pancake, Sweet potato tuna Patties and buttermilk pancake, American Pancake.