Brown Rice Pancakes with Chocolate and Berries
This most delicious brown rice pancake layer cake with berries, chocolate, cream and caramelised hazelnuts was cooked at a Spekko celebrity chefs cook-off by Le Roux van Vuuren.
(1 votes, average: 4.00 out of 5)
Loading... Ingredients
For the pancakes
1kg Spekko Saman Brown Rice
2 Eggs
250ml (1 cup) Sunflower oil
1L (4 cups) Water
10ml (2 tsp) Baking powder
Salt to taste
Vanilla essence
5ml (1 tsp) Vinegar
Oil for frying
For the filling
150g Dark chocolate (70% cocoa solids)
50g Unsalted butter
Salt to taste
180g Hazelnuts
600ml Fresh cream
100g White sugar
50ml Water
Vanilla essence
30ml (2 tbsp) Golden brown sugar
Assorted fresh berries
Method
1. Ground the brown rice in a food mixer to a flour.
2. Mix eggs and oil and beat until foamy. Add water.
3. Add brown rice flour, baking powder and salt and mix through.
4. Lastly add vanilla and vinegar and mix. Set aside to rest for 10 minutes.
5. Make pancakes by frying. Set aside.
6. To make the filling, heat the chocolate, butter and a pinch of salt in a double boiler.
7. Crush nuts.
8. Remove the melted chocolate mixture form the heat and add 200 ml of the cream and a handful of nuts.
9. Make a caramel sauce by heating the 100 g sugar n 50 ml water. Cook until caramelised – about 1 minutes. Remove from the heat and add 100 ml of the cream.
10. Beat the remaining cream until stiff. Add vanilla and the brown sugar. Set aside.
11. To plate, layer the pancakes, chocolate cream mix, caramel sauce, stiff cream mix and berries.
12. Garnish with extra cream, berries, nuts and shaved chocolate.