Rice Pancakes, Thailand-Style |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I just saw this in the Vegetarian Times magazine, and I can't wait to try them! Ingredients:
2 large eggs |
1/2 cup low-fat coconut milk |
1/4 cup chopped cilantro |
1 tablespoon minced ginger |
2 cups cooked rice |
1 cup chopped green onion |
1/2 cup chopped unsalted peanuts |
1/4 cup all-purpose flour |
1/8 teaspoon sriracha sauce (optional) |
Directions:
1. Whisk eggs and milk in large bowl. Add remaining ingredients, plus some salt and pepper, if desired.
2. Spray large nonstick skillet with cooking spray. Drop 1/4°C batter into the skillet and smooth it down with a spatula. Cook 4-5 minutes, until bottoms are golden-brown, then flip pancakes. Let cook for another 3-4 minutes, then remove when both sides are browned and crispy. Repeat with remaining batter.
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