Rice Pancake Recipe

Rice Pancakes is a traditional West African recipe for a classic dish of a yeasted rice flour and coconut milk batter that's fried like a  pancake and is typically served as an accompaniment to thick stews.

The full recipe is presented here and I hope you enjoy this classic dish after the cut...


Ingredient:

• 1 tablespoon active, dried yeast
• 120ml lukewarm water
• 200g sugar
• 385g rice flour
• 1/4 teaspoon ground cardamom
• 60ml coconut milk
• 120ml vegetable oil

Procedure:

• Combine the yeast and 120ml warm water in a small bowl. Add a pinch of sugar then set aside in a warm place for about 5 minutes, or until the mixture begins to foam
• Meanwhile, combine the sugar, rice flour and cardamom in a large bowl. then form a hole in the centre then pour in the coconut milk and yeast mixture
• Whisk to combine (the final mix should have the consistency of pancake batter). If it's too thick then add a little water to thin it down
• Cover the bowl with a tea towel and set aside in a warm place for about 60 minutes, or until the mixture has almost doubled in size
• Heat 1 tablespoon oil in a frying pan over medium heat for about 1 minute. Pour in 120ml of the batter and spread with a spoon to form a pancake about the size of a saucer
• Cover the pan and cook for about 2 minutes, or until golden brown on the bottom
• Sprinkle the pancake with a few drops of oil then turn over with a spatula
• Cover and cook for 1 minute more, or until golden brown on the other side
• Set aside to keep warm as you cook the remaining pancakes.

Typically these are served as accompaniments to main meals and are used to scoop-up mixes of rice, stews and soups. Can also be topped with some cream before serving.