Black and White Rice Pancakes

I don't know what you'd call the blogging equivalent of stage fright, but I've stopped using that as an excuse for not sharing my recipes with the world. If I can jump headfirst into life-changing endeavours like going to culinary school for two years or getting married this past May, I can do this.

So to begin, I thought I'd introduce you to a recipe that's entirely of my own creation: black and white rice pancakes with tropical fruit compote.

The rice pancakes are made the usual way, except for replacing most of the flour with pre-cooked black japonica and basmati rice and the milk with coconut milk. They are topped with a compote made with pineapple, mango, marmalade, rum, vanilla and grand marnier, and garnished with toasted pistachios and a dollop of whipped cream.