Sweet Rice Pancake


Rating: 2.6667 / 5.00 (6 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:















Instructions:

Pull the raisins covered with rum. Bring milk to a boil with a pinch of salt. Sprinkle in rice pudding and cook for 10 min. while stirring. Allow rice pudding to soak on the off heat for about 15 minutes. Whisk milk, flour, egg yolks and one tablespoon sugar until smooth. Whip egg whites and a pinch of salt until stiff, add remaining sugar and continue to whip until thick and creamy. Fold rice pudding, raisins and snow into the dough. Heat clarified butter in a non-stick frying pan, pour in one or two ladles of batter. Allow the rice batter to rise in the frying pan. Once it has set, turn the rice pancake to the other side and let it brown a bit. Divide into pieces with two forks. Sprinkle with powdered sugar.

Tip: Instead of clarified butter, you can also use butter in most cases.

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