Total Time
30mins
Prep 15 mins
Cook 15 mins

Leftover rice porridge is just as delicious the second time around when prepared in these thick, rustic pancakes - a favorite in Iceland and Norway. NOTE: Find rice porridge recipe here: Rice Porridge (Risengrød in Danish, Risgrynsgröt in Posted for ZWT 6 - Scandanavia

Ingredients Nutrition

Directions

  1. Mash leftover rice porridge well with potato masher to break up any lumps.
  2. Whisk together the milk and the egg, then gradually stir liquid into rice porridge.
  3. Sift together flour, baking powder, cardamom (or cinnamon), and sugar.
  4. Stir, in half-cup additions, into batter. Mix in melted butter until well-incorporated, then fold in raisins.
  5. Pour 1/4 cup of batter per pancake onto griddle or lightly greased frying pan.
  6. Fry over medium-high heat until brown, turning once.
  7. Sprinkle with sugar, cinnamon-sugar, or maple syrup and serve warm.
  8. Yield: 15-20 rice porridge pancakes, depending upon size.