Photo: Jan Smith
4 servings (serving size: 2 pancakes and 1/3 cup sauce)

Unlike our other recipes, these crunchy pancakes are cooked over medium-high heat. Extra mushrooms, onions, and bell peppers sautéed for the pancake base are reserved for a simple sauce that complements the pancakes.

How to Make It

Step 1

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms, onion, and bell pepper; cook 10 minutes or until liquid evaporates, stirring occasionally. Add garlic; cook 1 minute. Stir in thyme, salt, and black pepper. Remove 1 cup mushroom mixture, and set aside. Increase heat to medium-high. Add broth and cornstarch to pan; bring to a boil. Cook 1 minute, stirring constantly. Keep warm.

Step 2

Combine reserved 1 cup mushroom mixture, brown rice, breadcrumbs, and eggs; mix well.

Step 3

Heat remaining 1 tablespoon oil in a nonstick griddle or large nonstick skillet over medium-high heat. Spoon about 1/2 cup rice batter per pancake onto hot pan, spreading each to a 4-inch diameter. Cook 5 minutes on each side or until bottoms are golden brown. Serve with mushroom sauce.

Ratings & Reviews

stacyjen's Review

March 29, 2009
This was pretty time consuming and extremely bland - blah tasting. I'd rather just eat the sauce over rice than go through all the trouble of making the pancakes. I had to cook mine 7 mins a side so that was a total of 45mins including the sauce plus you have to have the rice cooked in advance. Skip this recipe.