Stuffed Rice Pancakes

Name: Stuffed Rice Pancakes
Yield: Serves 4
Ingredients: 250 ml (8 fl oz) milk; 25 g (1 oz) plain flour; 1 level teaspoon salt; 150 g (5 oz) ground rice; 125 g (4 oz) frozen petits pois; 6 hard-boiled large eggs (size 1–2), chopped fairly finely; Generous handful of fresh coriander leaves; 3–4 tablespoons natural yogurt; Salt; Cayenne pepper; 3 pinches cayenne pepper; 75 g (3 oz) creamed coconut, broken roughly into pieces; 2.5 cm (1 in) piece fresh root ginger, peeled and chopped; 2 cloves garlic, chopped; 50 g (2 oz) butter; Groundnut oil; 450 ml (¾ pint) milk; 1 large egg (size 1–2), beaten

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Companion

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.

Ingredients

For the Pancakes

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

Main course
Vegetarian

Method

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