Rice and Scallion Pancakes

These little pancakes are very loosely based on Chinese scallion pancakes. Over the years they’ve changed to a simple batter pancake with leftover rice included. Chives often find their way into the batter instead of scallions – use whatever green onion-y things you have on hand. The cheese is optional but does add a nice taste. They make a delicious appetizer with dipping sauce. Or you can double the recipe and serve them with stir-fried veg. As always, we’ve included our options for making these gluten and dairy free.

Ingredients
1/2 cups of cooked white rice
1/4 cup of rice flour – white and brown both work
2 large eggs, lightly beaten
1/3 cup grated parmesan or cheese of choice – we used Dairy free shredded cheese
1 tablespoon of milk or non dairy milk
1-3 tablespoons or freshly snipped chives or sliced scallions to taste
Optional – a tablespoon of chopped fresh Parsley
Salt and pepper to taste.
2 tablespoons olive oil, plus additional for frying.

Directions

In a medium bowl, combine all ingredients. Stir until it holds together as a batter. If more liquid is needed, add more milk or non dairy milk by the teaspoon.

Heat oil in a medium – large skillet and drop pancake batter in approximately 3″ dollops. Cook over medium/low heat, turning halfway through until both sides are golden brown. Remove from heat and allow them to drain/rest for 5 minutes. Serve and enjoy!