Breakfast > Middle Eastern Recipes > Side Dishes > Vibibi >
Somali rice pancakes
2 C basmati rice (soaked overnight)
3/4 C coconut powder
1 tsp. instant yeast
3/4 C sugar
2 tsp. flour
1/4 tsp. ground cardamom
1 egg
1 C water
Vegetable oil for cooking
Soak rice in water overnight; drain. In a bowl, blend rice and remaining ingredients to form a smooth pancake batter. Allow batter to rest until doubled in size, about one hour. Heat a tablespoon of vegetable oil in a griddle or skillet over medium heat. Pour a small amount of the batter into skillet; spread to form a small pancake. Cook until golden brown; flip to cook other side. Repeat process with remaining batter; add more vegetable oil when necessary. Serve warm. Recipe makes about ten pancakes.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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