Rice Waffles and Pancakes

By | January 31, 2012

How Good Are You Willing to Have It?

 

Rice Waffles for Sunday Breakfast

I’ve talked to you about Keys to Our Kitchens, Fellow FoodBeest. It’s the cookbook my friend (and former MIL) Carline, wrote for the Dayton (Ohio) Women’s Club back in the day. Over the years, it has saved my life, satisfied my soul, and nurtured my family many, many times.

The book is tattered and stained from years of repeated use. I will allow friends and family to copy recipes, but the book does not leave my house. From desserts (rhubarb crunch) to entrees (turkey tetrazzini) and much more.

I go to Keys to Our Kitchens for one of our family’s favorite Sunday breakfasts: rice waffles and pancakes.

The secret ingredient that sets off these pancakes is absolutely the rice. The waffles (and pancakes) the recipe produces are light as a feather, but they offer some tooth-resistance that is totally satisfying and unlike any other pancakes I have ever eaten. The author of this recipe (another beloved former relative) attributes the recipe to someone’s grandmother — and who am I to argue, Fellow FoodBeest? Thank you to that grandmother, whomever she may be.

I’ve added blueberries to the batter and that was fine, but these little gems really need nothing else (well, except for maybe a side of good bacon or sausage) for a great breakfast with some real maple syrup and strong coffee.

Enjoy your leisurely Sunday morning, Fellow FoodBeest.

But wait! Waffles aren’t just for breakfast any more, Fellow FoodBeest. They’re an awesome base for ice cream and fruit and chocolate and caramel and Nuttella and nuts and whipped cream for dessert. And who could ignore the awesomeness of a waffles and fried chicken entree for — any meal? The imagination boggles. The mouth waters.

What You Need to Make Rice Waffles or Pancakes
1½ C flour
1 t salt
1 T sugar
1 T baking powder
2/3 cooked rice
[if you happen to have a carton of leftover rice in the fridge from last night’s Chinese food take-out, by all means use that. In fact, Chinese take-out rice is my favorite excuse to make this recipe.]
1½ C milk
[use the kind you have in the fridge. Any percentage fat content you are comfortable with will do]
3 T melted butter
1 egg, separated

What It Takes to Make Rice Waffles or Pancakes

Use Fingers to Work Rice Into Dry Ingredients

Sift the dry ingredients (flour, salt, sugar, baking powder) together. Work rice in with your fingers.

Add the milk, melted butter and egg yolk and blend well. It goes without saying that you use a spoon here – and not your fingers – right?

Beat the egg white until it forms stiff peaks. Fold the egg whites into the batter.

Rice Waffle Browning on Waffle Iron

Pour the batter into your preheated waffle iron. Mine took a good 1½ cups to make a full-sized waffle with corners, but I couldn’t eat a whole waffle if I tried, Fellow FoodBeest, so I have no problem using a cup of batter which tends to make a smaller, round waffle.

Alternately, if you don’t want to go to the trouble of hauling out your waffle iron – or if you don’t have one – this batter makes amazing pancakes.

You can also make the batter the day before and even freeze it with surprisingly acceptable results.

So, Fellow FoodBeest, how do you plan to eat your waffles? Breakfast? Dessert? With fried chicken? Where outside-the-box does your imagination go on this one? Share your ideas in the Comments Section below.



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