Rice Griddle-Cakes

The dry ingredients can be sifted together and stored in an airtight container for up to 1 week. The rice can be cooked up to 3 days ahead and refrigerated; bring to room temperature and break up any clumps before using. Do not mix the full batter ahead of time, as the baking powder will lose its leavening power.

Cooled griddle cakes can be stored in an airtight container or zip-top bag in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes or toast individually until warmed through. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a toaster or 350°F oven for 10-12 minutes.