Made with AI
Savory Chicken & Jasmine Rice Pancakes
35 min 239 kcal per serving Medium
Ingredients
4 Servings
- large eggs2 pieces
- jasmine rice (cooked)120 g
- chicken thighs (cooked, shredded)100 g
- all-purpose flour100 g
- baking powder1 tsp
- soy sauce1 tbsp
- garlic oil1 tbsp
- salt1 pinch
Instructions
- 1
In a large mixing bowl, whisk together the eggs, soy sauce, and garlic oil until well combined.
- 2
Add the cooked jasmine rice and shredded chicken thighs to the bowl. Mix thoroughly to distribute evenly.
- 3
In a separate bowl, combine the all-purpose flour, baking powder, and a pinch of salt. Stir to mix.
- 4
Gradually add the dry ingredients to the wet mixture, stirring until a thick, cohesive batter forms.
- 5
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil if needed.
- 6
Scoop about 1/4 cup of batter for each pancake onto the skillet. Flatten slightly with a spatula.
- 7
Cook for 2-3 minutes on each side, or until golden brown and cooked through.
- 8
Remove pancakes from the skillet and keep warm. Repeat with the remaining batter.
- 9
