Rice Pudding Hot Cakes
Recipe adapted from LostPastRemembered
Makes approximately 24 or so 7cm pancakes or pikelets
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1.5 cups boiled rice (white or brown)
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1 cup milk
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1.5 cups flour
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2 tablespoons sugar
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2 teaspoons salt
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1 tablespoon breadcrumbs
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1 teaspoon nutmeg
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1.5 cups milk
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2 eggs
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1 teaspoon vanilla extract
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1 teaspoon bi carbonate of soda dissolved in 1 tablespoon hot water
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butter or oil for frying
Step 1 - Soak the boiled rice in the milk overnight (you can use cold, hard rice too).
Step 2 - The next day, in a medium sized bowl, add the flour, sugar, salt, breadcrumbs and nutmeg. In a jug, whisk the milk, eggs and vanilla until combined through. Stir in the milky egg mixture into the flour mixture ensuring there are no lumps. Add the dissolved bicarbonate and water and then the soaked rice and milk. Stir together.
Step 3 - Heat a saucepan on medium heat and add butter or oil. I use egg rings because this is a slightly runny mixture but they're not strictly necessary, Deana didn't use them and hers looked great. Fry until the bottom is set and then turn over and quickly cook the other side. I actually loved these plain as they had a nice flavour to them but of course add jam or syrup.