Stuffed Rice Pancakes

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

Using ground rice instead of flour makes light, bubbly pancakes ideal for this stuffing with its delicate Far Eastern character. Serve the pancakes with a crisp green vegetable such as broccoli.


For the Pancakes

  • 150 g (5 oz) ground rice
  • 25 g (1


To make the pancakes put the ground rice, flour, salt and cayenne pepper in a bowl and mix thoroughly. Stir in the beaten egg and a little milk. Continue to add the rest of the milk, stirring, until you have a smooth, thin batter.

Pour just enough groundnut oil into a heavy 20cm (8in) frying pan to coat the bottom. Put the pan over a high heat until the oil is smoking then reduce the he