Sweet rice pancakes with berries and honey
(No Ratings Yet)
Loading... Ingredients
Rice pancake:
1 cup Spekko Long Grain Parboiled Rice
1 ½ cups of cake flour
3 tbsp sugar
1 tbsp baking powder
¼ tsp salt
1 ¾ cups of milk, plus more if needed
½ tbsp vanilla essence
1 large eggs
1 tbsp salted butter, melted, plus more
for the skillet and serving
Garnish
Strawberries
Raspberries
blackberries
figs
mint
golden syrup or honey
icing sugar
whipped cream
Method
- Cook the Spekko Long Grain Parboiled Rice according to the package instructions. Do not add salt just cook in plain water. Set aside.
- Mix together the flour, sugar, baking powder and salt in a large bowl. Mix together the milk, vanilla and eggs in a separate bowl. Add the wet ingredients to the dry ingredients, stirring very gently until just combined. Add more milk if the batter seems too thick. It should definitely be thick but easily pourable. Add the melted butter to the batter, stirring gently to combine. Gently stir in half of the cooked Spekko Long Grain Parboiled Rice. Set aside the other half in a bowl.
- Heat a skillet over medium-low heat and add some butter. Sprinkle a handful of rice in the center of the pan and pour over a ¼ cup of batter on top and cook until the pancakes are golden brown, 3 to 4 minutes per side. Repeat with the remaining batter.