Rice Pancakes from Leftover Rice Pudding

by Fattig.student
30 min
Rice Pancakes from Leftover Rice Pudding


  • 1 x eggs
  • 1 1/2 dl rice porridge/pudding
  • 1 dl plain white flour
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1 pinch salt
  • 1/2 dl milk


  1. Whisk the eggs and rice pudding together in a bowl.
  2. Fold the flour, baking powder, cinnamon and salt into the egg- and rice mixture. Dilute with milk until the batter has a runny, but thick consistency. Let the batter rest for about 15 minutes.
  3. Cook the rice pancakes in a frying pan on medium-high heat with a bit of butter until the pancakes are golden brown on both sides.
  4. Serve the pancakes with jam, whipped cream, nuts or your favourite pancake toppings.