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.
