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.