Rice Bubble Pancakes

Rice Bubble Pancakes

Cafés and bars all over Australia are experimenting with new and interesting ways of using cereal (-Cereal Killer' milkshakes at Milky Lane Bondi or incredible doughnut creations at Bistro Morgan in Melbourne) so why not try it at home, this school holidays?


Ingredients
Rice Bubbles
Pancake Batter
Strawberries
Whipped Cream
Cinnamon
Maple Syrup

Method
Use your favourite pancake recipe (be it homemade or store-bought) and incorporate 1 cup of rice bubbles for each 2 cups of batter, mix well. (Add more rice bubble for a crispier, crunchy batter).
Dollop batter into a well buttered pan and cook until bubbles cover the top of the pancake, flip and cook for a further minute.
Layer pancakes with a little whipped cream, sliced strawberries and rice bubbles until desired height of stack is reached.
Top with a pillow of whipped cream, a few whole strawberries, a dash of cinnamon and a generous drizzle of maple syrup.
Enjoy while warm.



 

 



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