Klatkager (Rice Porridge Pancakes)
These pancakes made with rice porridge are a delicious and filling way to use up leftovers! Enjoy for breakfast and serve with jam, or any other topping you prefer!
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!