Blueberry Rice Pancakes - cooking recipe

Ingredients

1 cup gluten-free self-rising flour, sifted
5.25 oz cooked, chilled, white short-grain rice
1 tbsp granulated sugar
3/4 cup milk
2 None eggs, separated
2 1/2 tbsp butter, melted
1 tsp vanilla extract
5.25 oz blueberries, a few reserved for garnish
None None powdered sugar, to serve
None None maple syrup, to serve

Preparation

Combine flour, rice and sugar. Gradually mix in milk, egg yolks, butter and vanilla. Whip egg whites to soft peaks then fold in. Add blueberries.
Lightly coat a large frying pan with oil. Heat over medium heat. Working in batches, add 1/3 cup batter, swirling to cover base, and cook for 1-2 mins, until bubbles form on the surface. Flip and cook for 1 min. Repeat with remaining batter.
Dust pancakes with powdered sugar and serve with reserved blueberries and maple syrup.