Rice Griddle Cakes

The dry ingredients can be sifted together and stored in an airtight container for up to 1 week. Cook the rice up to 3 days ahead and refrigerate. However, the batter should be mixed and cooked immediately, as the baking powder begins working once it contacts the liquid ingredients.

Store cooled griddle cakes in an airtight container with parchment paper between layers for up to 3 days in the refrigerator. Reheat in a 350°F oven for 5-7 minutes or toast in a dry skillet over medium heat for 2-3 minutes per side until warmed through and slightly crispy on the outside.