Rice Pudding Pancakes with Blueberry Syrup
One of your favourite puddings as a pancake served up with a delicious blueberry syrup.
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Ingredients
- 70g plain flour (1/2 cup)
- 1 tsp baking powder
- 2 TBS caster sugar
- 1/4 tsp freshly grated nutmeg
- 180ml of whole milk (3/4 cup)
- 2 large free range eggs (separated)
- 3 TBS melted butter
- 240g of cold cooked rice (1 1/2 cups)
- For the Blueberry Syrup:
- 1/2 a jar of wild blueberry jam (about 2/3 cup)
- 110ml of water (1/2 cup)
- the finely grated zest of one lemon
- the juice of half a lemon
- large pinch of ground cinnamon
Details
servings 4
Level of difficulty Easy
Cost Budget Friendly
Preparation
Step 1
First make the syrup. Combine all of the ingredients in a small saucepan. Heat to melt the jam. Whisk together thoroughly. Keep warm.
Step 2
Whisk the flour, baking powder, sugar and nutmeg together in a bowl. Whisk together the milk, egg yolks and butter to combine.
Step 3
Whisk the egg whites until stiff. Stir the milk mixture into the dry mixture just to combine. Fold in the rice and then gently fold in the egg whites.
Step 4
Heat a large nonstick pan or griddle over medium heat. Butter if necessary.
Step 5
Spoon 1/4 cup fuls of the batter onto the heated pan, leaving space for spreading. When the undersides are golden brown and the surfaces are covered with tiny bubbles, flip over and cook just until the other side is golden brown.
Step 6
Keep warm in a low oven until you have cooked all the pancakes.
Step 7
Serve hot and pass the blueberry syrup!
Now what are you all waiting for? Treat yourself to a new pan and get flipping!
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