Rice flap jacks with apple and cinnamon

Ingredients:

• 750ml (3 cups) leftover or cooked Golden Delight Long Grain White Parboiled Thai Rice
• ½ 410g tin pie apple
• 375ml (1 ½ cups) flour
• 60ml (4 tablespoons) brown sugar
• 10ml (2 teaspoons) ground cinnamon
• 2 extra large eggs
• 10ml (2 teaspoons) baking powder

Method

1. Place all the ingredients in a large bowl and blitz with a stick blender until 80% smooth.

2. Spray a pan with cooking spray, and place on medium heat, with 15ml (1 TBSP) cooking oil.

3. Drop spoonsful of batter into the pan, ensuring that they do not flow into each other. When the mixture starts to bubble on top, turn the flap jacks over, using a spatula, and allow to cook until golden brown and done

4. Serve with cream or ice cream and syrup.

Tips:

• For berry flapjacks, replace the apple and cinnamon with 125ml (1/2 cup) fresh or frozen berries of choice, and an additional 45ml (3 TBSP) flour. Serve with berry coulis and fresh berries.
• For banana chocolate flapjacks, replace the apple with 1 ripe banana and 60ml (4 TBSP) grated chocolate.

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