Rice Pancakes from Leftover Rice Pudding

Ingredients

• 1 x eggs
• 1 ½ dl rice porridge/pudding
• 1 dl plain white flour
• ½ tsp baking powder
• ¼ tsp cinnamon
• 1 pinch salt
• ½ dl milk

Method

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.