Rice and Sesame Pancakes

Rice and Sesame Pancakes Recipe

After traveling quite a lot this spring, summer has taken on a completely different rhythm. As most of you know, because of this, I've been keeping close to home, and it's nice. Saturday mornings are my favorite, and they've developed their own little ritual. I get up early and go to the farmers' market, driving the back way, through North Beach, where it's quiet, empty, and peaceful at that hour. At the market I look at the bay and the bridge, and buy eggs, and favas, and strawberries and flowers, and sometimes get cappuccinos with friends. Wayne bakes bread while I'm gone, and when I get home we stand around slathering butter on slices while chatting. I unload my bag, and set to work trimming flowers for the house. I start a pot of brown rice, which I use throughout the week in any number of things - to stretch leftover soup, in fried rice, and in these pancakes, which became a fast favorite around here - I make them savory, and they work for just about any meal.

Rice and Sesame PancakesRice and Sesame PancakesRice and Sesame Pancakes

The inspiration came from Massa Organics. I buy their brown rice at the market, and wondered if Greg and his family had favorite ways to use their own rice. After a few moments of poking around on their site, I found an adaptation of a rice pancake recipe they love - originally from The Pancake Handbook: Specialties from Bette's Oceanview Diner. No surprise, the Massa's bumped up the amount of rice in the recipe significantly, and it's great. The brown rice adds a nutty texture, and lots of substance to the pancakes. I've been doing a version with crumbled nori, sesame, and spices, the recipe is down below.

Hope you all have a nice holiday. Here are a number of links to other recipes that might come in handy over the 4th - a really great salsa, lime & peanut coleslaw, summer corn salad, and an excellent, simple chocolate cake.

Rice and Sesame Pancakes

I use a mix of black and white sesame seeds, and the sheets of nori I use are about 9-inches square.

1 1/2 cups / 6 3/4 oz all-purpose (or whole wheat pastry) flour
1 tablespoon baking powder
1 teaspoon brown sugar
1/2 teaspoon fine grain sea salt
2 1/2 tablespoons toasted sesame seeds
zest of one lemon
1/4 teaspoon toasted ground cumin
1/4 teaspoon ground cayenne
1 sheet nori, toasted (carefully) over burner until crunchy

2 large eggs
2 cups / 480 ml milk
1/4 cup unsalted butter, just-melted
1/8 tsp toasted sesame oil (optional)
2 cups / 10 oz cooked brown rice, not hot

In a large bowl combine the flour, baking powder, brown sugar, salt, sesame seeds, lemon zest, cumin, and cayenne. Crumble the nori into tiny flecks into the bowl with your hands. Stir until the ingredients are evenly distributed.

In a separate bowl, whisk together the eggs, milk, butter, and sesame oil. Pour the wet ingredients over the dry, and stir a few times with a fork to start bringing the ingredients together. At this point add the rice, and stir until the batter is just combined. Try to avoid over mixing.

Heat a griddle until medium-hot, and brush with a bit of butter or oil. If a drop of water dances across the surface, you're in the ballpark. Pour 1/4 to 1/3 cup at a time onto the griddle. Cook until the bottoms are deep golden and the tops have set a bit, then use a spatula to flip the pancakes. Cook the other side until golden and cooked through. Repeat with remaining batter.

Makes about 12 pancakes.

Recipe adapted by Greg Massa from The Pancake Handbook: Specialties from Bette's Oceanview Diner, then adapted another generation by me.

Prep time: 5 minutes - Cook time: 10 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • These sound amazing! I can imagine these as a great snack with some cream cheese..

    Natashia@foodonpaper
  • I've been so bad recently at cooking up a bunch of rice or grains at the weekend to use in the week, this has convinced me that I need to get back into the habit!

    Kathryn
  • i guess i'm gonna try it, but with quinoa instead of rice. it looks delicious!

    Ana Morais
  • I never had rice and sesame pancakes, I'll have to try these asap!

    Mike @TheIronYou
  • Yummy! triggers my taste buds...i think its a high time i reviewed my weekend schedules...

    James Otaka
  • Wow these are so original! I bet the sesame seeds in them are so interesting and fun to bite into!

    Averie @ Averie Cooks
  • Looks SUPER yum, and I have all the ingredients on hand! Will try these out tonight.

    Susan Sharp
  • Yum! I imagine these would be just perfect made teeny and topped with a smear of wasabi creme fraiche and a slice of avocado. Or chilled and packed along as a part of a picnic. Thanks for yet another incredible recipe!

    HS: Brilliant!

    Katie
  • I love the idea of brown rice pancakes combined with Japanese type flavors. I imagine it would be great with a spicy cabbage kimchi! I'd love to see your recent fried rice recipes. I love fried rice especially with lots of veggies and tofu in the mix!

    Anita
  • These sound delicious! I love the idea of savory pancakes with crunchy sesame seeds. Yay!

    eileen
  • This is so unique, yet simple! Great idea. I covet your Saturday mornings!

    Angela
  • holy moly, these look so good! do you think they could be adapted to be gluten free? perhaps by subbing the whole wheat flour for brown rice flour? but either way, my belly thanks you so very much for sharing this deliciousness...xo

    elana @ spoon&sailor letterpress
  • holy moly, these look so good! do you think they could be adapted to be gluten free? perhaps by subbing the whole wheat flour for brown rice flour? but either way, my belly thanks you so very much for sharing this deliciousness...xo

    elana @ spoon&sailor letterpress
  • Heidi - these pancakes look absolutely spectacular, as does the ritual that you described of the shopping and bread eating and enjoying things. :D I am a huge fan of adding bulk to pancakes and you'll usually find me adding prepared steel cut oats and homemade almond meal. I don't usually have savory pancakes unless you count galettes, so this will be very interesting to try. xoxo Cheri

    Cheri @ The Watering Mouth
  • lately I have become enormously obsessed with sesame seeds... and in a pancake? delightful! thanks so much for posting this :)

    the petite aesthete
  • I hear you about being on the road - this is definitely a weekend rhythm to come home for.

    Belinda @zomppa
  • Your recipes have become my saturday ritual, Look up something that you have perfected and wake the entire house with the smells of perfection. I have learned so much with your recipes and use them in my daily cookings. I Love your shop and cant wait for the next one. Cant wait to start cooking this weekend!

    Thomas
  • These look delicious, do you think they could be adapted to include just egg whites? Perhaps whipped? I've got a load in the freezer and I'm looking to use them up. Thank you!

    Louisa
  • ...with cinnamon vanilla sunflower butter?! ;-)

    Molly
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