Ingredients
"Rice cakes" with blueberry sauce. Batter
- 240 g Milk
- 1 egg
- 180 g SR flour
- 40 g sugar
- dash vanilla extract
- 1 cup/ 150g cooked rice
Blueberry sauce
- 1 package fresh blueberries, about 2 cups
- 60 g sugar
- 60 g water
- 2 level teaspoons cornflour, mixed with 1T water, for thickening
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add all ingredients (except for the rice) to the
"Closed lid" bowl and blend sp3/15 secs. Scrape and repeat.
Add the rice and blend sp2/10 secs/
"Counter-clockwise operation" rev.
Heat a large frypan to medium heat and fry until golden on both sides.
Meanwhile, make the sauce. - Combine all the ingredients (except the cornflour slurry) in the "Closed lid" bowl and cook 90°C/10 minutes/"Counter-clockwise operation" rev/sp1.
Add the slurry and cook a further 90°C/1 min/sp1/"Counter-clockwise operation" rev.
Serve over the pancakes, woth a dollop of cream, icecream or yoghurt.
Batter
Blueberry sauce
Tip
Another great one for using leftovers (rice).
It adds a lovely texture and they are incredibly light.
Subsitute GF-SR flour to make it GF.
See my recipe for "Savoury Rice cakes" to serve with bacon and eggs for breakfast.
"Thermify me" 🙁
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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