If you have never tasted an Appam Pancake you really should go out of your way to find one and eat it immediately. Made with uncooked rice and fresh coconut fermented overnight then blended, the pancakes are then cooked in a special round-bottomed pan. This creates a crispy wafer thin pancake on the edges with a mound of the lightest rice pancake in the centre. Whilst your Ironclad pan will not make an Appam it will make this sweet and yeasty version.
3 c brown rice flour
2 c warm water
1 tsp dried yeast
⅓ c sugar
1 tsp lemon zest
1 tsp baking soda
1 Tbsp lemon juice
Butter and rice bran oil to fry
2 c feijoas scooped
¼ c sugar
1 c frozen raspberries
Whisk brown rice flour and warm water, cover and leave in oven overnight with the light on. This will ferment the rice.
In the morning whisk in the yeast, sugar, eggs and lemon zest. Cover and leave to rise for an hour.
Dissolve baking soda in lemon juice and fold into batter.
Heat Ironclad pan on lowest heat. Add 1 tablespoon butter and 1 tablespoon oil to pan. When this gets all lovely and bubbly pour half a cup of batter into centre of pan (or more if you want them bigger).
Flip once bubbles have appeared on surface and edges are beginning to firm up and fry for another minute.
As you make the rest of the pancakes you might need to add more butter and oil to the pan.
Keep cooked pancakes warm in the oven inside a tea towel folded in two.
Poach feijoas for 5 mins. Gently fold in frozen raspberries and heat through.
Serve the pancakes with a large dollop of fruit and yoghurt and a sprinkling of cinnamon.
Mmmmmm. Crispy, soft, gluten free goodness on a breakfast plate!