Rice Pancakes Stuffed with Banana and Apricot

Name: Rice Pancakes Stuffed with Banana and Apricot
Yield: Serves 6
Ingredients: groundnut oil, for frying; 1½ lb (675 g) bananas; 1 large egg (size 1–2), whisked; ¾ pint (450 ml) milk; 6 oz (175 g) ground rice; ½ teaspoon (2.5 ml spoon) salt; ½ pint (300 ml) whipping cream; juice of ½ lemon; 3 tablespoons (3 x 15 ml spoon) good apricot jam

Preparation info

Serves
6

Difficulty
Medium

Appears in

Sweet Dreams

By Josceline Dimbleby

Published 1985

About

Ground rice makes lovely pancakes, bubbly and very slightly crunchy too. Everyone seems to like them combined with bananas, apricot jam and cream. It’s a pudding which does well for a family lunch at the weekend.

Ingredients

For the pancakes

6 oz (175 g) ground rice
½ teaspoon (2.5

Lunch
Gluten-free
Vegetarian

Method

Preheat the oven. Put the ground rice and salt into a bowl. Add the whisked egg and pour in the milk, stirring as you do so until you have a smooth, fairly liquid batter. Pour out just enough groundnut oil to coat the base of a small frying pan (preferably one that has been proved before frying). Place over a high heat and, watching it carefully, allow to get very hot. Then turn the heat to med