I'm still working on the casserole experiment post that I promised. It was dead week for me this past week, so I didn't adhere to my strict casserole making schedule. Excuses, excuses. Anyway, I thought I would share a simple, delicious, gluten free recipe that costs next to nothing to make: Rice and Egg Pancakes.
I sometimes call them patties, as they resemble burger patties more than a pancake, but you get the point. They are simple to make, and so yummy. Here we go...
2 cups cold leftover rice- white or brown
2-4 Tbs sugar- I tend to go a little heavier on the sugar, but I don't use much syrup
1 dash of salt (unless you salt your rice while cooking, then omit salt)
Get your griddle (or whatever you use for pancakes) hot- I set mine to 350. Stir all ingredients together until well incorporated. Use a large spoon to drop a bit of mixture on the griddle. Flatten out slightly-this makes it cook more evenly, look better, and packs the rice together for better hold. Cook until there is a hint of brown. Be very careful when you flip them. I use a thin metal spatula and another spatula to kind of hold the end of the patty from sliding as I scoop.
Serve with whatever you like. These can be savory- you can even add some herbs and browned sausage to the mixture before cooking. I like fruit and maple syrup on mine. They are very versatile. Enjoy!