New Orleans Rice Batter Cakes

Transform breakfast into a taste of the South with these irresistible New Orleans Rice Batter Cakes! These light yet satisfying pancakes showcase a creative twist by incorporating cooked white rice into the batter, resulting in a uniquely textured and subtly sweet treat. Flavored with a touch of sugar, baking powder, and a hint of salt, these cakes deliver layers of flavor in every bite. Whipped up in just 15 minutes of prep time, the batter combines pantry staples like flour, eggs, and milk with melted butter for a rich, comforting base. Perfectly golden and crisped in a skillet, each cake captures the essence of effortless indulgence. Serve warm with butter, syrup, or powdered sugar for a traditional finish that embodies Southern breakfast charm. Whether you're craving a new spin on flapjacks or celebrating Creole-inspired cuisine, this recipe is a must-try!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Cooked white rice
• 1 cup All-purpose flour
• 2 tablespoons Sugar
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1.5 cups Whole milk
• 2 Large eggs
• 2 tablespoons Unsalted butter (melted)
• 2 tablespoons Vegetable oil or butter (for frying)

Directions

Step 1

In a large mixing bowl, combine the cooked white rice, all-purpose flour, sugar, baking powder, and salt. Mix well to ensure all the dry ingredients are evenly distributed.

Step 2

In a separate bowl, whisk together the milk, eggs, and melted unsalted butter until smooth and fully combined.

Step 3

Gradually add the wet ingredients to the dry mixture, stirring continuously until a smooth, thick batter forms. Make sure there are no lumps.

Step 4

Preheat a large non-stick skillet or griddle over medium heat. Add a small amount of vegetable oil or butter to lightly grease the surface.

Step 5

Once the skillet is hot, pour about 1/4 cup of the batter onto the skillet for each cake, spreading gently to shape into a circle.

Step 6

Cook the batter cakes for 2-3 minutes on the first side, or until bubbles start to form and the edges look set. Flip and cook for an additional 1-2 minutes on the other side, until golden brown.

Step 7

Repeat with the remaining batter, adding more oil or butter to the skillet as needed between batches.

Step 8

Serve the rice batter cakes warm, topped with butter, syrup, or a sprinkle of powdered sugar, as preferred.

Nutrition Facts

Serving size	1001.2 grams (1001.2g)

Amount per serving	% Daily Value*
Calories	1778

Total Fat 74.90g	96%
Saturated Fat 28.70g	144%
Polyunsaturated Fat 0.60g
Cholesterol 478mg	159%
Sodium 2708mg	118%
Total Carbohydrate 229.00g	83%
Dietary Fiber 4.60g	16%
Total Sugars 43.20g
Protein 45.30g	91%

Vitamin D 241IU	1205%
Calcium 561mg	43%
Iron 12mg	64%
Potassium 936mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 10.2%

Carbs: 51.7%