Sweet rice pancakes with apricot wedges and currants with vanilla sauce

Name: Sweet rice pancakes with apricot wedges and currants with vanilla sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
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; 7-10 Tbsp Icing sugar; 7-10 Tbsp Mint

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

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