Pancakes, vegetable rice broth
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These pancakes baked by my grandmother, they are incredibly delicious. For me they are a memory of childhood.
Ingredients for Pancakes, vegetable rice broth
- Figure - 1 Cup.
- Flour - 2.5 stack.
- Vegetable oil - 4 tbsp
- Sugar - 2 tbsp
- Soda - 0.5 tsp.
- Raisins - 0,5 stack.
Step by step instruction of cooking Pancakes, vegetable rice broth
The rice for the broth you can take any. I had the Orient from the Mistral.
Rice we will need 1 Cup.
Our rice boil in 2 liters of water (under the cover) until tender.
Drain the broth through a sieve or colander.
The broth makes about 1 liter.
The broth from the rice to cool. If the broth gets too thick, it can be diluted with boiled water (to liquid jelly). All the broth should be 1 liter.
In the cooled broth add the flour, salt (if you salted the rice when cooking), sugar, vegetable oil, baking soda. You should get the dough consistency of liquid sour cream.
Bake pancakes on the heated pan (preferably with thick walls, cast iron), greased with vegetable oil, on both sides.
Here are the Golden beauties.
Pancakes to cool and wrap the filling.