These savoury American-style pancakes have cooked rice included in the batter, which adds an interesting texture and increases their carbohydrate content. They're finished with a quick and delicious fresh crab topping flavoured with dill and a garnish of lumpfish roe. They make a substantial starter or light lunch.
To give the pancakes a bit of colour contrast, try long-grain brown rice or Camargue red rice, both of which will require 30–35 minutes cooking and 240 ml (8 fl oz) water. * For an onion and spinach topping, gently cook 1 very thinly sliced onion in 15 g (½ oz) butter and 1 tsp extra virgin olive oil for about 10 minutes. Add 1 crushed garlic clove and cook for a further 5–8 minutes, stirring frequently, until the onion is beginning to caramelise. Meanwhile, cook 170 g (6 oz) baby spinach leaves in a covered pan, with just the water clinging to the leaves after washing, for 3–4 minutes or until wilted. Squeeze out excess water, then add to the onions and cook for about 1 minute to dry slightly. Stir in 2 tbsp crme frache and season to taste with freshly grated nutmeg, salt and pepper. Cook briefly until hot, then spoon on top of the pancakes and garnish with finely diced tomato.
Polishing the grains to produce white rice removes some of the B vitamins. However, in this recipe the milk, eggs and crab meat make up for this vitamin loss. * Crab meat is a good source of low-fat protein. It also provides useful amounts of phosphorus, a mineral important for ensuring healthy bones and teeth. * Milk is rich in many nutrients, the majority of them concentrated in the non-fat part of the milk.
copper * zinc * A, B2, B12, E, niacin, calcium, iron, potassium, selenium