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🍽️ Crispy Rice-Aple Pancakes

449 kcal · 30 min · 4 servings

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 (size S)
• 50 g ground hazelnut kernels
• 60 g buckwheat flour
• 2 tbsp rapeseed oil

Instructions

1. 1. Put both types of rice into a pot.
2. 2. Pour in 250 milliliters of water.
3. 3. Season with a pinch of salt.
4. 4. Bring the mixture to a boil.
5. 5. Reduce the heat and cover the pot.
6. 6. Let the rice cook for 20 to 25 minutes.
7. 7. Peel the apples in the meantime.
8. 8. Cut the apples into quarters.
9. 9. Remove the cores.
10. 10. Grate the apple pieces coarsely using a box grater into a bowl.
11. 11. Halve the orange.
12. 12. Squeeze out the juice.
13. 13. Take three tablespoons of orange juice.
14. 14. Stir the juice into the grated apples.
15. 15. Add apricot jam.
16. 16. Add the eggs.
17. 17. Add ground hazelnuts.
18. 18. Add buckwheat flour.
19. 19. Mix all ingredients well with the apples.
20. 20. Drain the cooked rice.
21. 21. Let the rice cool down briefly.
22. 22. Fold the rice into the apple mixture.
23. 23. Moisten your hands slightly with water.
24. 24. Shape ten small pancakes from the dough.
25. 25. Heat oil in a non-stick pan.
26. 26. Fry the pancakes in the pan.
27. 27. Fry them for four minutes per side.
28. 28. Line a baking tray with a large piece of baking paper.
29. 29. Arrange the pancakes on the tray.
30. 30. Preheat the oven to 180 degrees.
31. 31. Use fan-assisted heat at 160 degrees if available.
32. 32. Use gas mark 2 to 3 if available.
33. 33. Bake the pancakes for 15 to 20 minutes.
34. 34. Bake them until crispy.

Nutrition per serving

• kcal: 449
• Protein: 9 g · Fett/Fat: 19 g · Carbs: 59 g