Rice Apple Pancakes

Ingredients

• 60 g whole grain long-grain rice
• 50 g milk rice
• Salt
• 2 small sweet apples (125 g each, e.g. Jonagold)
• 125 g small oranges (1 small orange)
• 40 g apricot jam (2 tbsp)
• 2 eggs (S)
• 50 g ground hazelnut kernels
• 60 g buckwheat flour
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Bring the two rice varieties to a boil with 250 ml water and salt, cover and simmer for 20-25 minutes.

2. 2.

   Meanwhile peel, quarter, core the apples and grate them roughly into a bowl using a box grater.

3. 3.

   Halve an orange, squeeze out the juice and mix 3 tbsp of juice into the apples.

4. 4.

   Stir apricot jam, eggs, ground hazelnuts and buckwheat flour well into the apples.

5. 5.

   Drain the rice, let it cool slightly and then stir it into the apple mixture as well.

6. 6.

   With damp or lightly floured hands shape 10 small pancakes from the rice batter.

7. 7.

   Heat oil in a non-stick pan and fry the pancakes for 4 minutes per side.

8. 8.

   Line a baking sheet with a large piece of parchment paper. Spread the pancakes on it and bake in a preheated oven at 180 °C (fan 160 °C, gas: level 2‑3) for 15-20 minutes until crisp.