For 10 pancakes you require
250ml cooked rice, at room temperature
250ml rice flour
1 can coconut milk (light or regular)
10ml dried yeast
Water to adjust the consistency
5ml fine salt
About 25ml melted ghee (clarified butter) – cooking spray or oil will also work
Combine the rice, rice flour, coconut milk in a blender and mix until you have a smooth batter.
Add the yeast and sugar. Pour into a bowl. Cover the bowl with a cloth or plastic wrap
Place in a warm spot for at least 12 hours or up to about 20 hours
It will rise slightly and be bubbly
Stir, add the salt and check the consistency. It must resemble thin cream, or your usual crepe or pancake batter
Heat a small frying pan or a crepe pan (about 17cm diameter) with a saucepan lid to fit the pan. The lid is important as the pancake needs to ‘steam’ to cook on both sides.
Paint lightly with ghee
Pour in the batter using a small cup or ladle
Tilt the pan quickly to spread the batter. It will immediately form bubbles
Place the lid on the pan and allow it to cook for about 3-5 minutes. Check to see that the base is pale golden
Do not try to turn the pancake!
Serve warm or at room temperature
Serve with curry instead of the usual flatbread
Delicious for breakfast with butter and honey, or a spoon of thick plain yoghurt and honey and fruit
They can be heated in the microwave for a few seconds
Can be stored, wrapped in plastic for 2-3 days