5 dec

Rice Pancakes

Mrs Waugh, Bathurst Branch

MAKES 12

110 g (½ cup) medium-grain white rice

150 g (1 cup) self-raising flour

2½ tablespoons caster sugar

1 egg, well beaten

200 ml milk

butter, for cooking

honey, to serve

Cook the rice in plenty of boiling water for 12–15 minutes, or until tender. Drain well and set aside to cool.

Preheat oven to 120°C.

Combine the flour and sugar in a bowl, making a well in the centre. In another bowl whisk the egg and milk then add to the well in the flour mixture. Gradually work the flour mixture into the milk mixture, whisking until smooth. Stir in the rice and a large pinch of salt.

Melt 1 tablespoon of butter in a large, non-stick frying pan over medium heat. Spoon the batter into the pan, in batches, forming pancakes 8–9 cm across. Cook the pancakes for about 3 minutes, or until bubbles appear on the surface, adding more butter as required. Turn over and cook for a further 2–3 minutes.

Transfer the cooked pancakes to a plate, cover with foil, and keep warm in the oven while the remaining pancakes cook.

Serve warm pancakes drizzled with honey.