Sweet Rice Pancakes With Apricots And Red Currants Recipe

Name: Sweet Rice Pancakes With Apricots And Red Currants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1 cup milk; 1/4 cup granulated sugar; 1 cup all-purpose flour; 1 teaspoon baking powder; 2 1/2 ounces risotto rice; 4 teaspoons butter; 1 cup vanilla custard or pudding; 15 ounces apricots drained, cut into wedges; 3 1/2 ounces red currants stalks removed; powdered sugar to dust; mint sprigs fresh, to decorate

Servings: persons

2 eggs
1 cup milk
1/4 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
2 1/2 ounces risotto rice
4 teaspoons butter
1 cup vanilla custard or pudding
15 ounces apricots drained, cut into wedges
3 1/2 ounces red currants stalks removed
powdered sugar to dust
mint sprigs fresh, to decorate

1
Whisk together eggs, milk, sugar and a pinch of salt. Combine flour and baking powder in a separate bowl and make a well in the center. Gradually whisk in egg mixture until smooth. Set aside.
2
Cook rice in boiling water for 20 mins, or until just tender. Drain then fold into batter.
3
Heat 1 tsp butter in a 10 inch frying pan. Add 1/4 batter and cook gently until golden brown on the bottom. Flip over and cook until cooked through. Slide pancake out onto a serving plate and keep warm. Repeat with remaining butter and batter.
4
Heat custard in a small pan. Spread over pancakes then arrange fruit on top. Dust with powdered sugar and decorate with mint.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 eggs, 1 cup milk, 1/4 cup granulated sugar, 1 cup all-purpose flour, and more.

Yes, Sweet Rice Pancakes With Apricots And Red Currants falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Rice Pancakes With Apricots And Red Currants

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