Rice Pudding Pancakes With Caramelized Banana And Mango - cooking recipe

Ingredients

3/4 cup milk + 5 tbsp
3 tbsp granulated sugar
1 tsp vanilla extract
2 tbsp short grain rice
1 None egg
1/2 cup all-purpose flour
1/2 tsp baking powder
3 tbsp oil
2 None bananas, sliced
1 tsp lemon juice
1-2 tbsp brown sugar
1 None mango, peeled, pitted and diced
None None powdered sugar, to serve

Preparation

For the rice pudding, bring 3/4 cup milk, 1 tbsp sugar, the vanilla extract, and pudding rice to a boil then gently simmer for 25-30 mins, until the rice is tender, stirring occasionally. Remove from the heat and set aside to cool for 30 mins.
To finish the pancakes, 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. Make 4 pancakes and cook for 1-2 mins on each side. Repeat until all of the batter has been used.
Meanwhile, mix the bananas and lemon juice together. Heat the sugar in a pan, let caramelize then mix in the bananas and cook for 1-2 mins. Mix the bananas and mango together. Divide the pancakes between 4 plates and dust with powdered sugar. Serve with the fruit mixture.