Today I decided to try a recipe that I found in Yummy Magazine’s December 2011 issue.
I used half of the ingredients, so I only got to make 3 pancakes.
Ingredients for the pancake batter:
1. 1/2 cup cold cooked rice
Cooking the rice in a trusty rice cooker.
2. 2 eggs, beaten
3. 1/8 cup coconut milk
4. 1/8 cup coconut flakes
5. 1 tablespoon sugar (I added more sugar to the original recipe. It was only supposed to be 1 teaspoon, or half a teaspoon if the recipe was reduced in half)
6. 1/4 cup flour
7. 1/2 teaspoon baking powder
8. 1/4 teaspoon salt
9. Banana and coconut flakes
Ingredients for the syrup:
1/4 cup coconut milk
1 tablespoon brown sugar
1 teaspoon cornstarch dissolved in 1 tablespoon water
Instructions:
1. Start making your pancake batter. Mix the eggs, coconut milk, coconut flakes, sugar, flour, baking powder, and salt. Set aside.
2. Start making the syrup. Mix the coconut milk and sugar, heat it and stir until sugar dissolves.
3. Pour in the blend of water and cornstarch. Wait for it to boil, then stir for 3 minutes over low heat. Set aside.
4. Fry the batter. Added tip: turn it over when the edges become more solid.
5. Cook until golden brown.
6. Pour syrup and top with bananas. You can also add coconut flakes.
Comments and suggestions:
The rice gives the pancakes a different kind of texture, but I also want to try to mash the rice or put it in the blender and see what kind of effect this will have on the recipe. Mama said we could skip the bananas and syrup, then add meat, so it will become a rice burger pancake or something. Sounds interesting? I’ll let you know how those recipe ideas turn out.
For more posts about food and health, check out these links:
- Recook Tasteless Cookies into a Yummy Chocolate Cake
- My New Favorite Milk Tea Place: iTea
- A Yummy Mashup: Skyflakes and Condensada
- Filipino Health Drink: Talbos ng Kamote (Sweet Potato Leaves) Juice
- My Grandma’s Recipe: The Flying Saucer
- 5 Health Tips I Actually Follow
- I Love Papaya!
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Thanks for sharing your recipe. It really tastes in my tastebuds. My sister said that it was good when you experimented from the food magazine. Although she was working in a restaurant, she said it was your idea to come up with this experiment of food. Congratulations! You have been appraised from my sister. She was a chef, didn’t you know that? She also cooked. And her friends said it was absolutely different from the food magazine you found.
I’m glad you and your sister liked the recipe, but as I said, I found it in a magazine. I’m not a culinary genius. Not just yet. Hahaha. I only made a few tweaks here and there and made a few suggestions.
Thank you for sharing your recipe. I think Food is an international language, as most all of us want to try new dishes outside our usual cuisine or even within, if it is different and unique. Tagalog dishes are different from Ilonggo dishes. They may have the same name but the preparation is different. Adobo is an example, as people in Negros Occidental use much less soy sauce.
There are many Koreans in the Philippines and I have been introduced to green onion or scallion pancakes. I cheat and use Pillsbury chocolate chip pancake mix at home in our electric waffle and pancake maker. Your pancakes sound very good!
Have a good week!
~ Gary ~
Thanks, but this is not my recipe. I found it in a magazine.
I never tried green onion or scallion pancakes, but it sounds good!