Rice pudding pancakes

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Rice pudding pancakes are a traditional Danish Christmas dish, typically made from leftover “risengrød,” a type of unsweetened rice pudding. These pancakes can also be prepared using leftovers of cold oatmeal or other porridge.

They are the perfect ‘reduce food waste’ dish. So if you have leftover porridge, try making these pancakes and enjoy them as a snack, dessert or luxury breakfast. The pancakes taste nice served with sugar and jam.

Danish rice pudding features a high milk content, necessitating cooking the ricepudding pancakes a slightly lower cooking temperature than regular thick pancakes. Cooking them at around 175 ºC ensures they are thoroughly cooked without becoming too dark. However, if you prefer a slightly darker pancake, you can increase the temperature to 180-185 ºC.

This recipe yields approximately 10 pancakes per batch.

Ingredients

Rice Pudding Pancakes

400 gram Danish rice pudding or other porridge

2 pcs. Eggs

40 gram All-purpose flour

2 tsp. Vanilla sugar

Butter for frying

To Serve

Strawberry jam or jam of your choice, as needed

Sugar , as needed

Steps

1
Pancake dough

Place the cold rice pudding, eggs, flour and vanilla sugar in a bowl and mix well.

2
Cook the pancakes

Heat a 28 cm Teflon pan to 175 ºC. Add a little butter and let it melt.Drop spoonfuls of the batter onto the pan. On the large 28 cm pan, you can fit 4 pancakes at a time. Bake for 3-4 minutes on each side until golden and cooked through.Remove the pancakes from the pan and wipe the pan with a paper towel to remove any dark butter residue.Add fresh butter to the pan and repeat the process until all the pancakes are baked.Serve with sugar and jam.

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