Rice pancakes with curry
Description
While making these pancakes, I discovered once again that you need to pour the liquid part of the batter into the flour, not the other way around, otherwise the pancakes will have holes and will be difficult to flip. In this recipe, I offer you another way of serving filled pancakes: rolled into little pouches and tied with green onion. You can use any filling you like. I recommend serving these pancakes with sour cream. The baking is done. Serve at the table.
Instructions
- 1
Step 1
1. First, boil the rice in a small amount of water so that it is not dry and crumbly. Then blend the rice with a blender, gradually add milk in several batches, and blend again.
- 2
Step 2
2. Add sugar, salt, finely chopped herbs, curry, melted butter, eggs, and mix well.
- 3
Step 3
3. Pour the liquid part of the batter into the flour and mix well. Fry the pancakes on vegetable oil on both sides.
- 4
Step 4
4. Next, fill the mushrooms with boiled and finely chopped chicken meat. Wrap the pancakes into small pouches and tie them with green onions. Serve with sour cream.