Sweet rice pancakes with apricot wedges and currants with vanilla sauce

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
4 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 2 Eggs (size M)
  • 250 ml Milk
  • 50 g Sugar
  • 1 pinch Salt
  • 125 g Flour
  • 1 TEASPOON Baking Powder
  • 75 g Risotto Rice
  • 1 can(s) (425 ml) Apricots
  • 100 g Currants
  • 4 TSP clarified butter
  • 250 ml finished vanilla sauce
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Mint

Directions

  1. 1

    Mix eggs, milk, sugar and salt with the whisk of the hand mixer to a smooth dough. Mix flour and baking powder and fold into the egg-milk. Let rest for about 30 minutes. Cook the rice in 1/2 litre boiling salted water for about 20 minutes. Drain the apricots in a sieve, cut into slices. Pluck the currants from the panicles, wash and put aside for decoration

  2. 2

    Drain the rice in a sieve and mix into the dough. Heat 1 tsp. of clarified butter in a pan (approx. 24 cm Ø). Put 1/4 of the dough into the pan and fry until golden brown. Turn the pancakes.

  3. 3

    Spread 1/4 of the apricot wedges in a circle on the pancake and fry until done. Remove and keep warm. Fry 3 more pancakes in the same way. Arrange the pancakes on plates, add vanilla sauce and decorate with currants. Dust with icing sugar as desired and decorate with mint