Using Leftovers
Today’s recipe is a super easy and delicious way to use up rice porridge leftovers! We recently posted our recipe for Danish rice porridge, or risengrød, which we traditionally eat on the 23rd of December in our family. We usually use some of the leftovers to make our Christmas Eve dessert, risalamande! If you prefer to eat a different dessert on Christmas Eve, or have even more leftover rice porridge, this recipe is perfect!
Klatkager
Klatkager are essentially pancakes – we aren’t 100% sure of the origin, but it was very likely a recipe developed to use up food to avoid wasting anything, which is definitely a concept we can get behind! The addition of eggs + flour to the rice porridge help make the batter very easy to work with. You could even add additional spices if you wanted more flavor, but we prefer to keep it simple with just a touch of vanilla extract!
The Recipe
To make klatkager, simply mix all your ingredients together in a bowl – it’s that easy! As with most pancake recipes, you want to make sure the griddle or pan is pre-heated (but not too hot) so that you can get a nice golden exterior. These pancakes will not puff up and get fluffy like American pancakes – they remain denser due to the rice, so don’t be concerned if they do not rise in the pan! We tend to look for small bubbles on the top and the edges being cooked before we flip the pancakes – once you see those signs, just flip and keep on the pan until they have cooked through fully! We like to enjoy ours topped with jam, but you can add whatever toppings you enjoy with pancakes, such as syrup or fresh fruit! We hope you make the recipe – let us know in the comments below if you do!
Klatkager (Rice Porridge Pancakes)
Ingredients
- 380 (1 3/4 to 2 cups) grams leftover rice porridge/risengrød
- 1 tbsp sugar
- 1/2 tsp vanilla extract
- 110 (about 3/4 cup + 2 tbsp) grams flour
- 2 large eggs
- 60 (1/4 cup) ml milk
- Pinch of salt (if needed)
Instructions
- Combine rice porridge, vanilla extract, sugar, eggs, milk, and a pinch of salt in a medium mixing bowl.
- Add in the flour and mix well until you reach a thick pancake batter consistency. If it is too thick, add a little bit more milk to thin it out! If it is too thin, add some more flour.
- Heat up a skillet or a pancake griddle over medium heat. Butter the pan and spoon pancake batter onto the griddle and flip when mostly cooked through and golden brown.
- Repeat with all the batter and enjoy with jam, syrup, or whatever toppings you typically enjoy with pancakes!
