Sweet Rice Pancakes With Apricots And Red Currants - cooking recipe

Ingredients

2 None eggs
1 cup milk
1/4 cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
2.5 oz risotto rice
4 tsp butter
1 cup vanilla custard or pudding
1 (15 oz) can apricots, drained, cut into wedges
3.5 oz red currants, stalks removed
None None powdered sugar, to dust
None None fresh mint sprigs, to decorate

Preparation

Whisk together eggs, milk, sugar and a pinch of salt. Combine flour and baking powder in a separate bowl and make a well in the center. Gradually whisk in egg mixture until smooth. Set aside.
Cook rice in boiling water for 20 mins, or until just tender. Drain then fold into batter.
Heat 1 tsp butter in a 10 inch frying pan. Add 1/4 batter and cook gently until golden brown on the bottom. Flip over and cook until cooked through. Slide pancake out onto a serving plate and keep warm. Repeat with remaining butter and batter.
Heat custard in a small pan. Spread over pancakes then arrange fruit on top. Dust with powdered sugar and decorate with mint.