Saturday, April 27, 2013

Lemony Rice Pancakes with Marion Berry Sauce

Try this again...what inspired me for this recipe was a episode on the show "Portlandia". Couple went out to get these famous Marion berry pancakes. Well, here is my version......

Lemony Rice Pancakes with Marion Berry Sauce

Marion Berry Sauce  Makes about 1/3 c.
1 C. frozen Marion berries
1/4 c. turbinado sugar

-In a medium saucepan on low heat, bring berries and sugar to a simmer.Stir and smash the berries and sugar.  Let simmer for approx 3-5 minutes until slightly thicken.

Note: You can skip this next step if you don't mind the seeds in the sauce.
-Take a fine wire mesh basket over a bowl and dump the berries in the mesh basket. Gently smear the berries around the basket and the sauce will drip down in the bowl. This will take approx. 15 minutes. The mesh will catch all the seeds. Then lift the mesh basket and wipe underneath with a spatula to get the rest of the sauce.

Lemon Rice Pancakes....makes appox. 8-10 pancakes 
1 1/4 c. rice flour
1 tsp. baking powder
1 tsp. baking soda
2 dashes of nutmeg
1 c. soy milk
1 TBSP. maple syrup
1 lemon

-In a large bowl, combine the rice flour, baking powder, baking soda and nutmeg.
-In a small bowl, whisk the soy milk and maple syrup.
-Zest the lemon and add to the dry ingredients. Then juice the lemon and add to the milk mixture.
- Pour the milk mixture into the dry ingredients. Stir until combined. Let sit for a few minutes
-Heat a non-stick skillet on medium heat. Lightly spray with a non-stick cooking spray.
-Pour a 1/4 c. measurement of the pancake batter into the skillet and cook until slightly risen ..approx 45 seconds.
-Gently scoot your spatula under and flip.
-Repeat process until batter is done.

All ranges are slightly different. I always do a test pancake.

Top the cakes with the sauce and indulge!

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