Sunday, July 13, 2008

Rice Apple Pancakes

A delicious, healthy and easy way of incorporating fresh fruit into a pancake recipe. Serves 6 for dessert.


1 cup cooked rice
1 cup reduced fat milk
2 egg yolks
1 tablespoon honey
1 tablespoon margarine
4 ounces (125 g) self-rising (raising) flour, sifted
Grated rind of 1 lemon
2 teaspoons lemon juice
2 medium apples, grated
1/2 teaspoon nutmeg
2 egg whites
Oil for frying
Natural yogurt to accompany


1. Simmer the cooked rice in 1/4 cup of milk until the milk is absorbed (10-15 minutes). Remove from heat, add egg yolks and remaining milk, stir in and set aside.
2. In a mixing bowl, combine honey, margarine, sifted flour, grated lemon rind, lemon juice, grated apple and nutmeg. Set aside. Whisk egg whites until peaks form.
3. Combine rice with the apple mixture and then fold in the egg white. In a lightly oiled frying pan, put separate tablespoons of mixture and cook as small pancakes.
4. Serve hot with natural yogurt and a little extra honey.

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