The Sushiholic

Smart Choice Restaurant & Food Lovers

Cal Peternell’s Mushy Rice Pancakes

The newest cookbook from Berkeley’s Cal Peternell, the former Chez Panisse chef and bestselling author of “Twelve Recipes” and “Almonds, Anchovies and Pancetta,” is a creative guide to making food disasters delicious. “Burnt Toast” (William Morrow, $26) will help you rescue that extra crispy toast or over-roasted  vegetables — or in this case, mushy rice.

“I am not a breakfast snack eater, but I do love savory pancakes,” Peternell says. “These are great with dollops of yogurt sauce and any chutneys or pickles you might have on hand.”

Mushy Rice Pancakes

Makes 12 three-inch pancakes

INGREDIENTS

2 cups overcooked rice

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