For 10 pancakes you require

250ml cooked rice, at room temperature

250ml rice flour

1 can coconut milk (light or regular)

10ml dried yeast

20ml sugar

Water to adjust the consistency

5ml fine salt

About 25ml melted ghee (clarified butter) – cooking spray or oil will also work

To prepare

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