This recipe speaks to not just one, but two ways in which I’m secretly 83 years old. Firstly, rice pudding (and I’m talking about the classic version, with cinnamon, nutmeg and–gasp–raisins) is old people food. You know it, I know it, old people definitely know it. Second of all, I hate wasting food. And that includes the boxed steamed rice which always accompanies takeout and which usually does not get eaten. I know you know what I’m talking about, and if you don’t have this problem, I admire your skills.
So! What’s a 10pm-bedtime-having, knitting homebody to do? Pancakes. The answer to problems at any age is fluffy, starchy and covered with a healthy dose of maple syrup.
I haven’t made pancakes or waffles lately, but these crisp, chilly mornings lately are made for this sort of thing. You best believe there’s more to come–I mean, what do you expect me to be doing on a Sunday morning, running? Or worse, going to Crossfit or something? Puhlease.
It’s time to take life slowly. I’ll be eating pancakes and starting my third (I wish I were joking, honeybunnies) attempt at knitting a green sweater.
Think of these as your basic pancakes, spiced with cinnamon and nutmeg, dotted with raisins and just a touch of textural interest from the rice.
Rice is, of course, known for not exactly being the most flavorful of foods, but you can tell it’s there in these pancakes–there’s just a touch of that chewiness.
And raisins… Yes, lots of people hate them. I am not among them, but if you are, skip them, by all means! If you want to replace them with something, options abound–chocolate chips, dried cranberries/cherries/currants, nuts and seeds of any kind… Go crazy. We’re old (and by old I mean awesome) and life is short.
Appropriate sidenote: I think old people are the greatest. So I do not mean to brag when I point out that I’m like them… But I think I might be? Awkward. I’m sorry.
Oh look, our pancakes are done. What was I saying, and where is my favorite bingo marker?
Let’s eat. Happy October/cozy breakfast season!
Rice Pudding Pancakes
(adapted from Martha Stewart’s basic pancakes)
3/4 cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
Pinch of freshly grated nutmeg
1 cup milk
1 cup cooked white rice
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1/4 to 1/2 cup raisins, depending on how much you like raisins
Vegetable oil, for cooking
Preheat oven to 200 degrees and put a baking sheet in there if you want to keep the pancakes warm as you cook.
Meanwhile, whisk together flour, sugar, baking powder, cinnamon, salt and nutmeg and set aside. In a separate bowl, whisk together the milk, rice, butter or oil, and the egg. Add the dry ingredients to the milk mixture and stir until just incorporated; fold in the raisins.
Heat up a skillet or griddle over medium heat and brush lightly with the vegetable oil. Spoon batter by 1/4-cupfuls into the skillet and cook until golden brown on the bottom and bubbles appear at the top and a few have burst–1 to 2 minutes. Flip and cook until browned on the bottom, another 1-2 minutes. Continue, keeping warm in the preheated oven if you’d like, until batter is gone. Makes 8 large pancakes.