Pancakes with rice and egg
Description
The recipe won't take much time. Making these pancakes is no harder than making regular ones, yet they turn out much more filling. You can take them to work or outdoors as a snack while barbecuing. Serve the pancakes with rice best with milk or hot tea. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making pancakes with rice and egg.
- 2
Step 2
Pour water into a saucepan, add salt, and bring to a boil over medium heat. Rinse the rice thoroughly and add it to the saucepan. Cook the rice until done for 20–30 minutes—cooking time will depend on the rice variety. Drain the cooked rice in a colander, rinse with cold water, let the liquid drain off, and cool. If you want the filling to hold together, do not rinse the rice.
- 3
Step 3
Break the eggs into a bowl and add salt.
- 4
Step 4
Add the sugar to the bowl with the eggs.
- 5
Step 5
Pour warm milk into a bowl. Mix well with a whisk until smooth and the sugar and salt are completely dissolved.
- 6
Step 6
Pour vegetable oil into the mixture and stir again.
- 7
Step 7
Mix the wheat flour with the baking powder and sift into a bowl with the liquid ingredients.
- 8
Step 8
Whisk the batter until smooth and free of flour lumps. Cover the bowl with a towel and let it sit on the kitchen counter for 20 minutes.
- 9
Step 9
Grease the pan with vegetable oil and heat over medium heat. Pour in a small amount of batter and spread it thinly across the bottom by simply tilting the pan in different directions. Cook the pancake until the top sets and the bottom turns golden brown.
- 10
Step 10
Flip the pancake with a spatula and cook for another 30-40 seconds until golden brown.
- 11
Step 11
Transfer the pancake to a plate and again grease the pan with vegetable oil, heat it up. Cook the pancakes, stacking them in a pile on the plate, until all the batter is used up.
- 12
Step 12
Peel the boiled eggs and rinse them to remove small shell fragments. Place the rice in a bowl and add the finely chopped eggs.
- 13
Step 13
Season the rice with eggs with salt, add pepper to taste, and mix. If desired, you can add chopped herbs or sautéed onion to the filling.
- 14
Step 14
Divide the filling into portions according to the number of pancakes. Place a portion of filling on one edge of each pancake, cover with the other edge, fold in the sides, and roll up into a roll.
- 15
Step 15
Remove from the oven and serve warm or cooled.