Brown rice flour pancakes with fried eggs
Brown rice flour makes tender, earthy pancakes that come together in minutes on a weeknight. Topped with a fried egg, they become a grain-forward dinner that's as welcome at night as at breakfast. The nuttiness of the flour carries the whole meal.
About 790 calories a serving, 26 g protein, 54 g carbohydrate, 53 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 3/4 cup milk
From your shelf
- 1 cup [120 grams] whole grain stone ground brown rice flour
Staples
- 6 eggs
- 3 tablespoons butter
- 1/2 teaspoon salt
- 2 tablespoons oil
- Whisk together 1 cup brown rice flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. In another bowl, whisk 3 eggs with 3/4 cup milk until smooth. Pour the wet into the dry and stir until just combined; the batter will be loose and pourable.
- Set a cast iron or nonstick skillet over medium heat and add 1 tablespoon butter. Once it foams, pour in 1/4 cup batter and cook until the bottom sets and the edges look dry, about 2 minutes. Flip and cook the other side until golden, about 1 minute more. Transfer to a plate and repeat with the remaining batter, using another 1 tablespoon butter halfway through.
- In the same skillet, add 2 tablespoons oil over medium-high heat. Crack 2 eggs into the pan and cook until the whites set but the yolks are still runny, about 3 minutes. Season with salt and pepper. Slide onto a warm pancake, and repeat with 1 more tablespoon butter and the final 2 eggs.
Note Swap the eggs for a drizzle of tahini mixed with water if preferred. Pancakes keep refrigerated for three days; reheat gently in a skillet. Serve with hot sauce, soy sauce, or a simple green salad on the side.
On the label
ORGANIC WHOLE GRAIN BROWN RICE.
Bob's Red Mill, flours & corn meal, serving 40 g, package 24 oz/680 g. Ingredients as printed on the label.
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Cooks as brown rice, flour. Half of it left? Use up the brown rice.