1/2 cup char-grilled red capsicum, diced
2 ripe tomatoes, chopped
2 tablespoons finely chopped chives
2 tablespoons balsamic vinegar glaze
1 1/2 cups leftover cooked white rice
2 cups buttermilk
2 cups plain flour, sifted
2 eggs, lightly beaten
1 teaspoon bicarbonate of soda
1. To make salsa, mix together the capsicum, tomatoes, chives and balsamic glaze. Season to taste. Cover and chill until required.
2. Crumble rice into a large mixing bowl. Add the remaining ingredients along with 1/4 cup water and salt to taste. Mix to a batter.
3. Heat a non-stick frying pan over medium heat and spray well with rice-bran oil. Add 1/3-cup portions to the pan and cook until golden. Turn and cook the other side. Repeat process with all the mixture. Serve pancakes stacked and topped with capsicum salsa. Garnish with finely chopped parsley.