RCI-RC.001.0163.001
Power Pilaf
Makes 6 servings
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- Caramel Syrup:1 unit
- 1 cup
- 2/3 cup
- 2 teaspoons
- Praline Pancakes:1 unit
- 1 1/2 cups
- unsalted butter1/4 cupmelted
- egg yolks4 unitbeaten
- 2 teaspoons
- 1 teaspoon
- 1 cup
- 2 tablespoons
- 2 teaspoons
- 1/2 teaspoon
- 1/8 teaspoon
- cooked rice1 cupcooled
- pecans1/2 cupcoarsely chopped
Method
1
Prepare the caramel syrup by combining sugar in a heavy-bottomed saucepan over medium heat, stirring constantly until the sugar melts and turns deep amber, approximately 8-10 minutes.
2
Remove the pan from heat and carefully add hot water to the caramel, stirring until smooth. Stir in vanilla extract and set aside to cool slightly, about 5 minutes.
5 minutes
3
In a large mixing bowl, combine all-purpose flour, sugar, baking powder, salt, and ground cinnamon, whisking together to distribute the leavening agents evenly.
2 minutes
4
In a separate bowl, whisk together milk, melted unsalted butter, beaten egg yolks, brandy, and vanilla extract until well combined.
2 minutes
5
Create a well in the center of the dry ingredients and pour the wet mixture into it, stirring until just combined—the batter should be slightly lumpy.
6
Fold the cooled cooked rice and coarsely chopped pecans into the batter gently until evenly distributed throughout.
7
Heat a griddle or large skillet over medium heat, lightly buttering the surface. Once hot, pour batter in 1/4-cup portions onto the griddle, spacing them 2 inches apart.
8
Cook the pancakes for 2-3 minutes until the bottoms are golden brown and the edges begin to set, then flip carefully and cook the other side for another 2-3 minutes until golden.
5 minutes
9
Transfer cooked pancakes to a warm serving platter and keep warm in a 200°F oven while finishing the remaining batches.
10
Arrange the praline pancakes on serving plates and drizzle the caramel syrup generously over the top, serving immediately while still warm.