2 cups cooked rice – any rice will do, the photo shows pancakes made with brown rice
200 ml coconut milk
1/4 cup chopped cilantro
1 tbs. minced ginger – 1 tbs curry powder
1 bunch green onions, chopped (about 1 cup)
1/3 cup chopped unsalted peanuts
1/2 cup all-purpose or rice flour
Tabasco or other hot sauce, optional, to taste
1. Whisk together rice, flour and coconut milk in large bowl. Stir in cilantro, curry and ginger. Add green onions, peanuts, and hot sauce, if desired, and mix well. Add a dash of salt.
2. Heat large nonstick skillet coated with cooking spray over medium heat. Drop 1/4-cup dollops of batter onto hot skillet. Smooth batter into flat rounds with spatula. Cook 4 to 5 minutes, or until bottoms are golden brown. Flip pancakes, and cook 3 to 4 minutes more, or until both sides are browned and crispy. Remove pancakes to warm plate, and repeat with remaining batter.
Serve immediately (or let them cool and freeze them)