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Maine’s Hearty Rice Griddle Cakes

Homestead Delights

Maine’s Hearty Rice Griddle Cakes

Ah, Maine! Known for its rugged coastline, delicious blueberries, and the unbeatable charm of small-town life. But did you know that Maine also has a rich culinary history? Our state is not just about lobster rolls and clam chowder. Oh no, dear friends. Let me take you on a flavorful journey through time as we delve into one of the most underappreciated classics in Maine kitchens: Rice Griddle Cakes.

Now, you may be thinking, “Rice griddle cakes? In Maine?” Believe it or not, these gems of comfort food have a special place in the hearts of Mainers. The beauty of these griddle cakes lies in their resourcefulness. After all, we New Englanders know a thing or two about making the most of what we have. Whether it was yesterday’s leftover rice or flour milled from locally grown grains, the essence of these cakes is simple, humble, and close to home.

The original recipe for Rice Griddle Cakes dates back to a time when Maine families lived closer to the land. Subsistence farming, hunting, and fishing were ways of life, and nothing was ever wasted. Cold boiled rice from last night’s supper? Perfect for tomorrow’s breakfast. While these cakes might not be as flashy as some modern recipes, their understated elegance and down-to-earth goodness have stood the test of time. And that’s something worth preserving.

So, are you excited to try this vintage treat with a modern twist? Here it is, the Maine’s Hearty Rice Griddle Cakes recipe!

Print Recipe


  • cups cold boiled rice
  • 1 egg separated
  • 4 teaspoons baking powder
  • 1/2 cup whole-wheat flour
  • 1/2 teaspoon Himalayan pink salt
  • 1 cup whole milk scalded and cooled
  • A dash of nutmeg optional


  • First, press that cold boiled rice through a sieve. Feel the grainy texture turn smooth and luscious! Your rice should look almost like a creamy paste once you’re done. Place it into a large mixing bowl.
  • Next, grab your egg and separate the yolk from the white. Beat the yolk until it’s well-mixed and vibrant. Stir it into your sieved rice.
  • Now, sift together your whole-wheat flour, baking powder, and Himalayan pink salt. Don’t skip the sifting—it’ll make your griddle cakes fluffier!
  • Add the sifted dry ingredients to the rice and egg mixture. Blend it all together until you can’t see any pockets of flour. Ready to elevate it? Add a dash of nutmeg if you’re feeling fancy!
  • Time for some milk! Make sure your scalded milk has cooled down before adding it to the mix. Blend it in until the batter becomes one unified, dreamy blend of deliciousness.
  • Now, back to the egg white. Whip it until it forms stiff peaks. Gently fold it into the batter. This will make your griddle cakes extra light and airy.
  • Fire up that griddle! Make sure it’s hot, but not smoking. Ladle out the batter onto the griddle, making pancakes of your desired size. Cook until you see bubbles forming on the surface, then flip and cook the other side until golden brown.
  • Once done, serve hot. You can go traditional with some Maine maple syrup, or perhaps add a dollop of fresh berry compote for an extra touch of local flavor.

And there you have it—Maine’s Hearty Rice Griddle Cakes. As you enjoy these scrumptious cakes, you’re also partaking in a piece of Maine history, a connection to simpler times, and a salute to resourcefulness. You might be hundreds or even thousands of miles away from our lovely Pine Tree State, but with each bite, you’ll feel like you’re right here, among the blueberry fields, coastal vistas, and heartwarming communities that make Maine the way life should be.

Bon appétit!

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