When I make rice, I love to make a big batch and reuse it in other meals. But after a while, rice can get boring. And I hate boring leftovers because that means they don’t get eaten. (Perhaps I am some sort of kitchen nerd but I have to tell you that eating up every last bite of leftover anything gives me a thrill!) This recipe has come in handy numerous times when I’ve caught myself staring into the fridge at a container of rice and wondering, “What the heck am I gonna do with all this rice?” Added bonus: no added sugar!
1 1/2 cups leftover cooked brown rice (white or brown)
2 cups buttermilk*
1/2 tsp. salt
1 tsp. baking soda
2 cups all-purpose flour (white, whole wheat, or combo)
1. In a blender, combine rice and 1/2 cup of the buttermilk. Pulse several times, scrape down sides. Repeat several times until rice is in tiny bits.
2. Add remaining buttermilk, salt, baking soda, and eggs. Blend until thoroughly combined. Pour into mixing bowl.
3. Add flour and whisk just until the flour is incorporated. Pour by scant 1/4-cupfuls onto hot griddle. Turn pancakes over when the top is covered in bubbles and the edges are no longer shiny. Once flipped over, cook until the underside is golden brown.
*If you don’t have buttermilk: pour 2 Tbsp. apple cider vinegar into a 2-cup measure and fill with milk to the 2-cup line. Allow to sit for 5 minutes before using.
Makes about 1 1/2 dozen scant 1/4-cupful pancakes
Source: Hillbilly Housewife