BROWN RICE, SESAME, SPINACH AND SCALLION PANCAKES
With only one test of these hearty pancakes, they've turned into a favorite lunch, snack and dinner in our house. Try them heated with a little grated cheese on top, or serve with yogurt. These look prettiest when you use black sesame seeds.
Provided by Martha Rose Shulman
Categories weekday, appetizer, side dish
Time 30m
Yield 16 pancakes
Number Of Ingredients 14
Steps:
- Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds
- In a separate bowl, beat the eggs and whisk in the buttermilk, milk and canola oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions
- Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta
- Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams
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Romi Naz
[email protected]Yum!
Bijoy Ahmed
[email protected]These pancakes are a keeper!
Jamiu Balogun
[email protected]I'm definitely going to be making these pancakes again.
Olwethu Dlamini
[email protected]These pancakes are a great way to get your kids to eat their vegetables.
Dilu Bamrel_2
[email protected]I would recommend trying these pancakes if you're looking for a healthy and easy breakfast option.
Theresa Brown
[email protected]Overall, I thought these pancakes were just okay.
John Higgins (Lil rose)
[email protected]I had a hard time getting the pancakes to flip without breaking.
Zakaria Fadila
[email protected]The pancakes were a bit too thick for my liking.
Proshad Shing
[email protected]I found the pancakes to be a bit bland.
ALI____WaRiS HERE
[email protected]These pancakes were a little too oily for my taste.
jessica mcguffey Devine
[email protected]I'm not a huge fan of spinach, but I really enjoyed these pancakes.
Priya Dura
[email protected]These pancakes are a healthy and delicious breakfast option.
Shanagay Burrell Peters
[email protected]I love that these pancakes are gluten-free.
Ak Afridi
[email protected]These pancakes are a great way to use up leftover brown rice.
Abdulla Kawari
[email protected]I added some chopped carrots and bell peppers to my pancakes for extra flavor and nutrition.
Mari Belle
[email protected]These pancakes were easy to make and turned out perfectly. I will definitely be making them again.
md nuralam
[email protected]I love the combination of flavors in these pancakes. The brown rice gives them a nutty flavor, the sesame seeds add a touch of sweetness, and the spinach and scallions give them a pop of freshness.
Johnny Harder
[email protected]These pancakes were a hit with my family! They're crispy on the outside and soft and chewy on the inside. The sesame seeds and scallions add a nice flavor and texture.