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Rice Porridge Pancakes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)54.6297
Energy (kCal)2205.122
Carbohydrates (g)383.7866
Total fats (g)53.7608
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mash leftover rice porridge well with potato masher to break up any lumps. | 2. Whisk together the milk and the egg, then gradually stir liquid into rice porridge. | 3. Sift together flour, baking powder, cardamom (or cinnamon), and sugar. | 4. Stir, in half-cup additions, into batter. Mix in melted butter until well-incorporated, then fold in raisins. | 5. Pour 1/4 cup of batter per pancake onto griddle or lightly greased frying pan. | 6. Fry over medium-high heat until brown, turning once. | 7. Sprinkle with sugar, cinnamon-sugar, or maple syrup and serve warm. | 8. Yield: 15-20 rice porridge pancakes, depending upon size. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice 2 cups 1357.9 282.125 27.898000000000003 11.84
    milk 1 cup 148.84 11.6632 7.686 7.9788
    egg 1 71.5 0.36 6.28 4.755
    purpose flour 1 1/2 1/2 - - - -
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    cardamom 1 teaspoon ground 6.22 1.3694 0.2152 0.134
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    butter 1/4 cup melted 342.0 15.714 10.686 28.8
    raisin 1/3 cup 166.1 43.736000000000004 1.8645 0.253
    sugar 110.124 27.5448 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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