Rice Porridge Pancakes Recipe

Name: Rice Porridge Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

705

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Rice Porridge Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rice Porridge Pancakes

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