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Cream O’ Rice Cakes

Cream 'O Rice Cakes recipe image
These Cream of Rice cakes are a delightful twist on traditional cornmeal pancakes, offering a uniquely tender crumb and a bright, zesty flavor profile. The combination of fine cornmeal and flour creates a delicate texture that is both fluffy and slightly chewy, while the lemon juice adds a refreshing tang that cuts through the richness of butter and syrup. Perfect for a cozy weekend brunch or a nostalgic breakfast treat, these cakes are incredibly easy to whip up. The batter requires a brief resting period to allow the cornmeal to hydrate, resulting in a smoother consistency and better rise. Serve them warm, stacked high, and drizzled generously with maple syrup or topped with fresh berries for a simple yet elegant meal that feels like a comforting hug in every bite.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 281.6
Dietary: Vegetarian
Description
These Cream of Rice cakes are a delightful twist on traditional cornmeal pancakes, offering a uniquely tender crumb and a bright, zesty flavor profile. The combination of fine cornmeal and flour creates a delicate texture that is both fluffy and slightly chewy, while the lemon juice adds a refreshing tang that cuts through the richness of butter and syrup. Perfect for a cozy weekend brunch or a nostalgic breakfast treat, these cakes are incredibly easy to whip up. The batter requires a brief resting period to allow the cornmeal to hydrate, resulting in a smoother consistency and better rise. Serve them warm, stacked high, and drizzled generously with maple syrup or topped with fresh berries for a simple yet elegant meal that feels like a comforting hug in every bite.
Ingredients
  • 1/2 cup Flour
  • 1/2 cup Uncooked Cream of Rice cereal
  • 2 tablespoons Sugar
  • 1 teaspoon Baking powder
  • 3/4 teaspoon Baking soda
  • 2 tablespoons Lemon juice
  • 3/4 cup Milk
Directions
  1. 1
    Preheat your oven to 375&# 194;°F (190ðC) if baking, or heat a lightly greased griddle or skillet over medium heat if cooking on the stovetop.
  2. 2
    In a large mixing bowl, whisk together the flour, uncooked Cream of Rice cereal, sugar, baking powder, and baking soda until evenly distributed.
  3. 3
    In a separate liquid measuring cup, combine the lemon juice with the milk.
  4. 4
    Let the milk and lemon mixture sit for 2 to 3 minutes to allow the acid to react slightly with the dairy.
  5. 5
    Pour the liquid mixture into the dry ingredients and stir gently with a spatula or fork until just combined; do not overmix to keep the cakes tender.
  6. 6
    Spoon small mounds of batter onto the prepared baking sheet or hot griddle, leaving space between each cake for expansion.
  7. 7
    Bake in the oven for 12-15 minutes, or cook on the griddle for 2-3 minutes per side, until the cakes are golden brown and a toothpick inserted comes out clean.
  8. 8
    Transfer to a serving plate and serve immediately while warm, accompanied by butter, maple syrup, honey, or fresh fruit.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 281.6kcal
% Daily Value *
Total Fat 14.8g23%
Saturated Fat 8.9g45%
Cholesterol 44.0mg15%
Sodium 4.4mg1%
Total Carbohydrate 31.4g11%
Dietary Fiber 1.1g5%
Sugars 1.1g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/cream-o-rice-cakes/