Brown Rice Pancakes
- brown rice
- salt
- water
- ground flax seed
- olive oil
We rinse the rice, drain the water, and spread the wet rice in a frying pan on low heat for about thirty minutes. The rice dries and then roasts to a golden color and heavenly aroma. After roasting, we grind the roasted rice, stir the rice meal into four times its volume of cold water, add some salt, crank up the heat and get it all boiling, then turn down the heat and simmer until we've got a pot of brown rice porridge. It takes about twenty minutes on our stove to make the cold water boil and the porridge simmer til done. Usually we make more than one day's portion of porridge, so we put the uneaten part in the fridge.
The next day, and continuing thereafter until the porridge is gone, we take about the same size portion, mix it with some ground flax, dollop the mixed mass into an olive oiled frying pan, and smooth it into a pan-filling pancake. Depending on its mass, the pancake usually cooks about twenty minutes on side one at medium-high temperature, and about five minutes on side two. When side one is well browned, it will often come free from the pan, making it possible to flip the pancake in order to cook side two. Sometimes it is necessary to employ a spatula to spatulate side one from the pan.
Cut into servings and serve.