This is what I had for Breakfast yesterday. A Homemade Cheeseburger. Not entirely sure if that's considered a breakfast food, but it was after 10.30am.
Today, however, I made something a little more breakfast style, with a twist that was new for me. Rice Pikelets. Made with left over rice, from dinner last night which was actually leftovers.......... To be perfectly honest I kept just enough rice aside last night so that I would have unadulterated rice for cooking these moist little morsels. I think that the end result might not have been so palatable otherwise, hmmm.
This recipe, which I have tweaked just a little, came from a website called Hillbilly Housewife. Of course pikelets are a one or two mouthful version of the sit-down pancake. And if you are looking for the original recipe, it's listed as Rice Pancakes. It's a really great site, and I have cooked many things from the hundreds of recipes listed there. Apparently rice in pikelets or pancakes is not that unusual a thing to do, but it the first time I have done it so wish me luck.
Rice Pikelets
You will need:
3/4 cup cooked rice, cooled
1 cup plain flour
1 cup plain yoghurt
1 egg
1/2 tsp baking powder
1-2 Tbsp water
1/4 tsp bicarbonate soda, optional
1/4 tsp vinegar, optional
butter or oil, to pan fry
Firstly you have to mash the rice up a bit with a fork, don't go too crazy, just break the grains up a bit. Next add flour, yoghurt egg and baking powder. Sift the flour if you want, don't if you don't want. Whisk everything together, and add as much water as you need to get the batter to a usable consistency. Add a little more flour if you over did it a bit. Let the batter sit on the bench for a few minutes, like 5-20 minutes or so. Now if you like your pikelets quite fluffy, you can include the optional extras. It is a little bit like a primary school science experiment. Add the bicarb, stir it in then add the vinegar, stir it around, and watch the bubbles appear! Magic. Not entirely necessary as the sourness of the yoghurt and the baking soda achieve a similar result, only less spectacular. But it is fun, something that is always welcome early in the morning, and it does add
a little extra fluff to the end product.
Now to the cooking part. Heat a non stick pan over medium heat, coat the pan lightly with butter or oil, and cook pikelets a few at a time. Turn just as the bubbles start to appear, don't wait too long or they overcook and go gluey.
So the taste test.
Kmindde ofm mtastme like crmumpets!
It is an interesting texture, as I said kind of like a crumpet. Not really like what you would expect from a run-of-the-mill pikelet, but tasty and wholesome all the same.
I ate them with apricot jam, then butter and apricot jam, then butter and blackberry jam, then blackberry jam and peanut butter. And they were all good. Give them a try if you are feeling brave. ;0)
Today, however, I made something a little more breakfast style, with a twist that was new for me. Rice Pikelets. Made with left over rice, from dinner last night which was actually leftovers.......... To be perfectly honest I kept just enough rice aside last night so that I would have unadulterated rice for cooking these moist little morsels. I think that the end result might not have been so palatable otherwise, hmmm.
This recipe, which I have tweaked just a little, came from a website called Hillbilly Housewife. Of course pikelets are a one or two mouthful version of the sit-down pancake. And if you are looking for the original recipe, it's listed as Rice Pancakes. It's a really great site, and I have cooked many things from the hundreds of recipes listed there. Apparently rice in pikelets or pancakes is not that unusual a thing to do, but it the first time I have done it so wish me luck.
Rice Pikelets
You will need:
3/4 cup cooked rice, cooled
1 cup plain flour
1 cup plain yoghurt
1 egg
1/2 tsp baking powder
1-2 Tbsp water
1/4 tsp bicarbonate soda, optional
1/4 tsp vinegar, optional
butter or oil, to pan fry
Firstly you have to mash the rice up a bit with a fork, don't go too crazy, just break the grains up a bit. Next add flour, yoghurt egg and baking powder. Sift the flour if you want, don't if you don't want. Whisk everything together, and add as much water as you need to get the batter to a usable consistency. Add a little more flour if you over did it a bit. Let the batter sit on the bench for a few minutes, like 5-20 minutes or so. Now if you like your pikelets quite fluffy, you can include the optional extras. It is a little bit like a primary school science experiment. Add the bicarb, stir it in then add the vinegar, stir it around, and watch the bubbles appear! Magic. Not entirely necessary as the sourness of the yoghurt and the baking soda achieve a similar result, only less spectacular. But it is fun, something that is always welcome early in the morning, and it does add
a little extra fluff to the end product.Now to the cooking part. Heat a non stick pan over medium heat, coat the pan lightly with butter or oil, and cook pikelets a few at a time. Turn just as the bubbles start to appear, don't wait too long or they overcook and go gluey.
So the taste test.
Kmindde ofm mtastme like crmumpets!
It is an interesting texture, as I said kind of like a crumpet. Not really like what you would expect from a run-of-the-mill pikelet, but tasty and wholesome all the same.
I ate them with apricot jam, then butter and apricot jam, then butter and blackberry jam, then blackberry jam and peanut butter. And they were all good. Give them a try if you are feeling brave. ;0)
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