Rice Pudding Pancakes With Mango & Bananas - cooking recipe

Ingredients

3/4 cup, plus 5 tbsp milk
3 tbsp sugar
1 tsp vanilla extract
2 tbsp short grain rice, such as arborio
1 None medium egg
3/4 cup all-purpose flour
1/2 tsp baking powder
3 tbsp sunflower, or other neutral oil
2 None bananas, sliced
1 tsp lemon juice
1-2 tbsp brown sugar
1 None mango, peeled, cut away from pit and diced
None None Powdered sugar, to dust

Preparation

Place 3/4 cup milk, 1 tbsp sugar, the vanilla extract and rice in a saucepan and bring to a boil. Gently simmer over low heat for 25-30 mins, until the rice is tender. Stir occasionally. Remove from the heat and set aside to cool for 30 mins.
Whisk the egg with 5 tbsp milk, a pinch of salt, the flour, baking powder and 2 tbsp sugar until smooth. Mix in the cooled rice pudding.
Heat 1 tbsp oil in a non-stick frying pan. Add 4 tablespoonfuls of the batter to the pan and cook for 1-2 mins on each side. Repeat until all of the batter has been used.
Mix the bananas and lemon juice together. Heat a separate pan and add the brown sugar. Leave to caramelize then mix in the bananas and saute for 1-2 mins. Mix the bananas and mango together. Divide the pancakes between 4 plates and sift powdered sugar over each serving. Serve with the warm fruit.