[Recipe 2] FLUFFY BROWN RICE LSA PANCAKES
I make this Special fried brown rice frequently. My 7 year old loves it and suggested I should ‘put it on the blog’ so here it is. By cooking extra brown rice as planned-overs, you can make delicious, Fluffy brown rice LSA pancakes for breakfast later in the week. Look for the ♦ orange diamonds for instructions on how much rice to set aside.
I’ve experimented with this pancake recipe over the past couple of weeks, as I wanted to make a tasty Low GI/high fibre pancake that could be frozen for toasting during the week. After a few attempts (lumpy first, doughy second), I gotta say this recipe is now perfected, and seriously ace. The pancakes are lovely and fluffy and excellent droozled with maple syrup. The trick was to process the cooked rice with the wet ingredients until completely smooth. The 7 year old said ‘These taste like normal pancakes mum, not like an experiment or anything’. Success!
[Recipe 1] Special fried brown rice
Ingredients (serves 4 for dinner + extra brown rice for pancakes):
2 cups (400g) uncooked brown rice
2 tablespoons peanut oil
2 skinless chicken thigh fillets (250g/½ lb), chopped
2 rashers rindless bacon, finely sliced (or a few pieces of Chinese roast pork, chopped)
1 teaspoon grated fresh ginger
2 cloves garlic, chopped
4 spring onions (scallions), white/light green parts only, thinly sliced (reserve dark green parts for serving)
1 large carrot, chopped into match-sticks
2 eggs, lightly beaten with 1 teaspoon sesame oil
½ cup frozen peas, thawed (or fresh – see tips below)
2 tablespoons kecap manis
Salt and freshly cracked black pepper
Crushed peanuts, to serve (optional)
Sweet chilli sauce, to serve
Place rice in a large saucepan. Add 12 cups (3 litres/100 fl oz) cold water. Bring to boil, stirring occasionally. Reduce heat and simmer, uncovered, for 30–35 minutes, until cooked and not too chewy.
Remove rice from heat. Rinse, and drain well. Refrigerate for at least two hours, or overnight.
♦ Reserve 2 cups (330g) cooked brown rice for the Fluffy brown rice LSA pancakes.
Set aside the remaining 4 cups of cooked rice for the Special Fried brown rice. Separate the grains with a fork.
Heat 1 tablespoon peanut oil in a wok over high heat until just smoking. Add chicken and stir-fry until golden brown and just cooked. Remove from wok and set aside. Wipe wok clean with kitchen paper.
Add 1 extra tablespoon peanut oil to the wok, and fry the bacon until just brown. Add the ginger, garlic, white spring onions and carrot and stir-fry for 1–2 minutes or until aromatic.
Push the contents of the wok to one side. Add a tiny splash of extra oil if necessary. Pour in the eggs and sesame oil, and stir until set.
Add the cooked rice, peas, kecap manis and cooked chicken and toss over medium high heat for 2–3 minutes until rice is heated through. Season to taste.
Divide amongst four deep bowls, scatter with peanuts and chopped green ends of spring onions and serve hot, with a good blob of sweet chilli sauce on top.
- Planned-overs (reserved cooked brown rice) can be stored in the fridge for up to 3 days, or frozen for up to 3 months. Thaw overnight in the fridge.
- You can use fresh peas instead of frozen. Lightly steam or boil for about 5 minutes before using.
- Add finely chopped red capsicum or sliced celery for a change. You can also swap the bacon for 200g (7 oz) of small cooked, peeled prawns (shrimp); or a 200g (7 oz) can of prawns (shrimp), drained.
- Kecap (or Ketjap) Manis is a sweet Indonesian soy sauce, readily available at Asian grocers and supermarkets. You can make a similar substitute by combining equal parts soy sauce and either brown sugar or palm sugar. Simmer in a small saucepan until sugar is dissolved.
- Fussy kid tip: Disgustingly enough, my fussy 4-year old will happily chow down on this dish as long as it’s drowned in tomato sauce. Yep, you read correctly.
[Recipe 2] Fluffy brown rice LSA pancakes
Ingredients (makes 18–20 pancakes; extras can be frozen):
2 cups (300g) self-raising (self-rising) flour, sifted
½ teaspoon bicarbonate of soda (baking soda)
2 tablespoons LSA (linseed, sunflower seed, almond) meal
2⅓ cups (600ml) buttermilk
♦ 2 cups reserved cooked brown rice
Maple syrup, fresh fruit and icing sugar to serve
Butter and/or vegetable oil for frying
Combine flour, bicarbonate of soda and LSA in a large bowl.
In a separate bowl, whisk eggs and 1 cup buttermilk until well combined.
♦ Stir in reserved cooked brown rice. Process (with a stick blender or food processor) until completely smooth.
Pour wet ingredients into dry ingredients. Add remaining buttermilk and stir until just combined.
Heat a heavy-based frypan over a low to medium heat. Melt a bit of butter, and a splash of oil. Wipe away excess with kitchen paper.
Use ¼ cup batter for each pancake. Lightly spread the mixture out a bit so each pancake is a bit larger than the size of your palm. The mixture is quite fluffy, so you may not get perfect circles! Cook 2 or 3 at once, until golden (about 2 minutes each side).
Dust with icing (confectioners) sugar, and serve with maple syrup and fresh fruit.
- Leftover cooked brown rice pancakes can be frozen, between sheets of baking paper, for up to 2 months. There is no need to thaw them – simply pop them in the toaster! These are fab for a quick breakfast during the week, and make a lovely change from boring old toast. Spread lightly with butter and honey.
- You can swap the brown rice for leftover cooked basmati rice. Basmati rice is excellent as it’s Low GI too – the lowest of all the white rices in fact!
- LSA is a combination of linseeds, sunflower seeds and almonds, made into a ground meal. It’s very high in vitamins, Omega 3, protein and fibre, and is available from health stores and large supermarkets. Store it in the fridge. Omit it from the pancakes if unavailable, or replace with almond meal.