What to make for dinner in the middle of basketball craziness?

The dishes hadn’t been done in a few days, we spent about 6 hours in a bar watching games during the day and sometime around 8 p.m., needed to figure out some dinner.

Going out wasn’t an option and the frozen pizza didn’t sound good.  I did have some basics, however, including some rice in the fridge left over from earlier in the week.

Voila, rice pancakes would work!

This recipe is something my mom used to make on occasion.  They are fantastic re-heated.  Rather than top with syrup, I top with butter and a little salt.

Ingredients required:
– Cold rice
– eggs
– milk (I used silk vanilla almond milk)
– bisquick or jiffy baking mix

The recipe can be adjusted to work with just about any ingredient.  Need a gluten-free version? Just replace the jiffy mix with a gluten-free flour or corn muffin mix.  Potato flour might work, too.

Step 1:
– Heat skillet on medium-high

Step 2:
– Place cold rice in a bowl (I used about 2 cups)
– Add eggs (I used 2 eggs)
– Add milk (I used about 1/2 cup)
– Add jiffy mix (I used about 1/2 cup)

Step 3:
– Stir items together

Step 4:
– Make pancakes

I don’t have specific measurements for the ingredients, it’s pretty hard to mess up.  You just want a thick enough to make a cohesive pancake.  If you like it more pancake-like, add more jiffy mix.  If you like it more rice-like, add less.  More milk if  it’s too thick, less if it’s not thick enough.

The recipe, with ingredients listed above we made 4 large pancakes.

The calorie low-down:
2 cups white rice: 426 calories
2 eggs: 200 calories
1/2 Cup milk: 30 calories
Jiffy mix: 130 calories

Total: 196.5 calories per rice pancake

Top with a bit of butter and salt and you have a yummy dinner under 500 calories!