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🍽️ Savory Pancakes with Fruity Rice Filling

759 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 2 eggs
• 1 pinch salt
• 300 ml milk
• 2 tbsp butter
• 0.5 bunch spring onions
• 150 g carrots
• 2 stalks celery
• 1 large red bell pepper
• 1 red chili pepper
• 2 tbsp oil
• salt
• pepper (from the mill)
• 1 tbsp curry powder
• 0.5 can coconut milk (200 ml, unsweetened)
• 1 banana
• lemon juice
• 300 g basmati rice
• salt
• 2 tbsp chopped cilantro leaves (for garnishing)

Instructions

1. 1. Whisk all batter ingredients in a bowl until a smooth mixture forms.
2. 2. Let the batter rest for a few minutes to allow the ingredients to combine well.
3. 3. Thoroughly rinse the rice under running water in a sieve.
4. 4. Place the rinsed rice in a pot and cover it with double the amount of water.
5. 5. Lightly salt the water and bring it to a boil.
6. 6. Reduce the heat to the lowest setting, cover the pot, and let the rice steam for about 15 minutes.
7. 7. Wash the spring onions and remove the dry ends.
8. 8. Slice the spring onions into thin rings.
9. 9. Set aside a small portion of the green rings for garnish.
10. 10. Wash the bell pepper and cut it into thin strips.
11. 11. Peel the carrots and cut them into thin batons.
12. 12. Wash the celery and slice it into thin rounds.
13. 13. Wash the chili pepper and cut it in half lengthwise.
14. 14. Remove the seeds and the white inner membranes of the chili.
15. 15. Dice the chili into very fine cubes.
16. 16. Heat some oil in a frying pan or pot.
17. 17. Sauté the bell pepper, celery, carrots, spring onions, and chili briefly while stirring constantly.
18. 18. Season the vegetables with salt, pepper, and curry powder.
19. 19. Pour in the coconut milk and simmer the mixture covered over low heat for about 8 minutes.
20. 20. Stir occasionally to prevent sticking.
21. 21. Slice the banana.
22. 22. Add the banana slices to the vegetables and let them cook briefly.
23. 23. Taste the filling and adjust with lemon juice, salt, and pepper.
24. 24. In the meantime, fry four pancakes until golden yellow.
25. 25. Keep the finished pancakes warm.
26. 26. Spread the warm rice filling onto the pancakes.
27. 27. Fold the pancakes over.
28. 28. Sprinkle the pancakes with fresh coriander and the reserved green spring onion rings.
29. 29. Serve the pancakes immediately.

Nutrition per serving

• kcal: 759
• Protein: 19 g · Fett/Fat: 29 g · Carbs: 104 g