Rice Porridge Pancakes

Name: Rice Porridge Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15-20 pancakes, 15-20 serving(s)
Ingredients: 473.18 ml leftover rice, porridge (it should be thick, not watery); 236.59 ml milk; 1 egg; 354.88 ml all-purpose flour (can use gluten-free AP flour); 4.92 ml baking powder; 4.92 ml ground cardamom or 4.92 ml cinnamon; 29.58 ml sugar; 59.14 ml melted butter; 78.78 ml raisins or 78.78 ml currants; sugar, cinnamon-sugar or maple syrup

Submitted by kitty.rock

"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: Recipe#427115 Posted for ZWT 6 - Scandanavia"

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Ready In:: 30mins
Ingredients:: 10
Yields:: 15 pancakes
Serves:: 15-20

ingredients

473.18 ml leftover rice, porridge (it should be thick, not watery)
236.59 ml milk
1 egg
354.88 ml all-purpose flour (can use gluten-free AP flour)
4.92 ml baking powder
4.92 ml ground cardamom or 4.92 ml cinnamon
29.58 ml sugar
59.14 ml melted butter
78.78 ml raisins or 78.78 ml currants
sugar, cinnamon-sugar or maple syrup

directions

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