Zutaten für Rice Pancakes Thailand Style
- 2 large eggs
- Low Fat Coconut Milk
- Cilantro
- Ginger
- 1 cup cooked rice
- Green Onion
- Unsalted Peanuts
- All Purpose Flour
- Sriracha Sauce
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Zubereitung von Rice Pancakes Thailand Style
- In a large bowl, whisk together 2 large eggs and 1/2 cup of milk until light and frothy.
- Add 1 cup cooked rice, 1/4 cup all-purpose flour, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1/4 teaspoon ground white pepper. Stir until just combined. Add salt to taste.
- Lightly spray a large nonstick skillet with cooking spray and heat over medium heat.
- Pour 1/4 cup of batter onto the hot skillet for each pancake. Use the back of a spoon or spatula to gently spread the batter into thin, even circles.
- Cook for 4-5 minutes, or until the bottom is golden brown and crispy.
- Carefully flip the pancakes and cook for another 3-4 minutes on the second side, until golden brown and cooked through.
- Serve immediately and enjoy! Garnish with your favorite toppings like sriracha mayo, chopped scallions, or a sprinkle of sesame seeds.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1g
Fat
4g
Carbs
4g
