Rice pudding pancakes
These pancakes are best with minimal embellishments; think Parisian chic and apply that to your pancakes. These don’t need the Nutellas, nut butters, coulis and whatnots; keep it reasonably simple otherwise you won’t be able to taste the rice pud.
Servings: 8 pancakes
Ingredients
- 1 can of rice pudding preferably Ambrosia
- 1 egg
- 70 g self-raising flour
- 1 tsp baking powder
- ⅓ tsp ground cinnamon optional
- Sunflower oil and butter for cooking
Instructions
- In a large bowl mix together the rice pudding, egg, self-raising flour, baking powder and cinnamon (if using) until everything is well combined.
- Grease a non-stick frying pan with sunflower oil and butter. When it starts sizzling, add a large tablespoon of batter and gently fry it on very low heat. Once the upper surface of the pancake looks sealed, it is ready to flip. Cook on both sides for approximately 3-4 minutes each until evenly golden.
- Rest the pancakes on a plate lined with kitchen paper to soak up the excess grease. Serve with maple syrup, crème fraiche and fruit.