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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Measure 1 1/2 cups cooked cold rice into a big bowl. (You can use rice up to a week old, but any older than that is too old to eat.). | 2. Use a fork or potato masher to mash the rice for a minute or two. This is a tiny bit of a nuisance, but it is what gives the pancakes their special texture. After the rice has been mashed a little, then add the rest of the ingredients. Use a whisk to stir everything up until it makes a light and creamy batter. If you want to use yogurt as your milk product, the batter may be very thick, depending on the thickness of your yogurt. Water may be added, to thin the batter. Use your best judgment if the batter seems very thick to you. | 3. Fry these in a hot skillet or griddle, turning them whenever they are brown on the bottom. Use about 1/4 cup batter per pancake, to keep them small and manageable. They are so tender, that frying big ones is a little tricky, so keep them on the smallish side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	1 1/2	cups	cooked cooked	1012.875	221.8612	19.7858	1.8315
buttermilk	2	cups		-	-	-	-
white flour	2	cups		1156.56	253.2108	18.802	4.4872
salt	1/2	teaspoon		-	-	-	-
egg	2			125.84	0.6336	11.0528	8.3688
baking soda	1	teaspoon		0.0	0.0	0.0	0.0

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