Rating: 1 stars
1 Ratings
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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.

Marie Simmons
Recipe by Cooking Light April 2006

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Credit: Jan Smith

Recipe Summary

Yield:
4 servings (serving size: 2 pancakes and 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

315 calories; calories from fat 29%; fat 10.2g; saturated fat 2g; mono fat 6g; poly fat 1.6g; protein 10.4g; carbohydrates 46.6g; fiber 3.6g; cholesterol 106mg; iron 2.2mg; sodium 651mg; calcium 48mg.
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