Rice Porridge Pancakes
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- 2 cups leftover rice, porridge (it should be thick, not watery)
- 1 cup milk
- 1 egg
- 1 1/2 cups all-purpose flour (can use gluten-free ap flour)
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom or 1 teaspoon cinnamon
- 2 tablespoons sugar
- 1/4 cup melted butter
- 1/3 cup raisins or 1/3 cup currants
- sugar, cinnamon-sugar or maple syrup
Recipe
- 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.
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