Sweet rice pancakes with apricot wedges and currants with vanilla sauce
very easy
45 mins
45 mins
Ingredients
- 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
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
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
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
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