Madagascar – Pancake

Courtesy of Honest Cooking

  • Whole-wheat pastry Flour – ½cup (or use all purpose flour)
  • Cream of Rice or Rice rawa – ¼cup+2tbsp
  • Instant yeast – ½tsp
  • Sugar – 2tbsp, divided use
  • Lukewarm Water – ¾cup
  • Condensed Milk – 1½tsp (optional)
  • Vanilla extract – ½tsp
  1. In a mixing bowl, combine flour, cream of rice, yeast, 1tsp sugar and water. Mix well, cover the bowl and set aside to rise for 1~2 hours. The more the batter rests, the more chance cream of rice has to soften.
  2. Stir in the remaining sugar, condensed milk (if using) and vanilla extract. Mix to combine. Cover and set aside until the mixture gets frothy, about 30~45 minutes.
  3. Heat an aebleskiver pan on medium heat. Put ¼tsp oil and pour about 1tbsp batter in each well. Cook for 1~2 minutes or until the bottoms get golden brown. Using a fork or a wooden skewer, flip them over and cook on the other side until golden and the inside is cooked through.
  4. Serve hot for breakfast or at room temperature as a snack.

Courtesy of Honest Cooking


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