Name: Red pecan pancakes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves: 4
Ingredients: 50 g/1¾ oz/¼ cup caster/granulated sugar; 2 tbsp single/light cream; 175 g/6 oz/1⅓ cups plain/all-purpose flour, sifted; a pinch of salt; 80 g/2¾ oz/5½ tbsp butter; a pinch of ground cinnamon; grated zest of ¼ lemon; 50 g/1¾ oz/¼ cup red rice, preferably Bhutanese, rinsed and drained; 3 eggs; 300 ml/10½ fl oz/generous 1¼ cups milk mixed with 100 ml/3½ fl oz/scant ½ cup water; 1 tbsp sultanas/golden raisins; ½ tsp vanilla extract; 1 tsp apricot jam; 75 g/2½ oz/¾ cup pecan nuts, roughly chopped; 4 tbsp thick Greek yogurt; 1 tsp sunflower oil

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 20

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

Paper-light pancakes filled with sweetened red rice and pecans.

I have used the beautifully short Bhutanese red rice here, but this recipe works a treat with any red or brown short-grain rice. I love the rolled-up-sleeves attitude of the red grains. They are willing to give anything a go. Brisk in savouries, nutty in sweeter dishes. Okay, red rice takes a while to cook, but it freezes brilliantly.