Rice pancakes

Method

• 1)

  Put the (cold) rice in a bowl and pour in enough milk to cover it all.

• 2)

  Place covered in the refrigerator until use (e.g. the next day) or use right away.

• 3)

  Mix about 150 g gluten-free flour, the eggs, vanilla sugar, salt, cinnamon and baking powder into the rice-milk mixture. It should be a thick batter, mix in some more milk or flour if necessary.

• 4)

  Heat butter in a skillet. Scoop 3 heaping tablespoons into the skillet. Once you have added the batter to the pan press it down a bit with the rounded side of a spoon. Fry the pancakes on on both sides until golden brown. The pancakes will be done in about 4-5 minutes.

• 5)

  Serve with sugar and cinnamon, syrup or honey on top … yum!

• 6)

  Tip: also delicious with raisins or apple pieces, mix these into the batter before frying.