Being that we are spending 5 months living on the edge of a rice field, it seems appropriate to share a recipe to mark the harvest in our field. When we first arrived in Bali in January, our field was a young, deep, dewy green. We have watched stalks grow higher, eventually displaying cascades of rice. Recently the plants yellowed as their life cycle came to an end; and, last week, the farmers harvested the plot outside our door.
I am embarrassed to admit that these crepe-like pancakes are a daily indulgence for us here in Bali. Lilah prefers hers with a sprinkling of coconut sugar. P and I top ours with yogurt and fresh fruit. Otis takes his plain. With just a pour of palm sugar syrup - the pancakes are simply delicious...
- 2 large eggs or 3 small
- 3 tablespoons sugar
- 10 tablespoons rice flour
- pinch of salt
- 1/3 cup milk
- 1/4 cup water
- optional: palm sugar syrup
Crack eggs into a mixing bowl. Add sugar. Whisk to integrate.
Add rice flour and salt. Whisk again.
Add milk. Whisk.
Add water. Whisk. When the batter is ready, see Nyoman's cooking technique...
Over medium heat, warm a bit of butter in a 9 inch crepe-style pan. Tilt pan to coat with butter. Add just enough batter to cover the bottom of the pan. Cook until underside is golden. Flip and cook until both sides are golden brown.
Serves family of 4 - makes 12 small pancakes.