Rice Porridge Pancakes

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READY IN: 30mins
SERVES: 15-20
UNITS: US

INGREDIENTS

Nutrition
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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.
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