Rice pudding pancakes are small chubby things that taste damn good with a bit of marmelade and icing sugar.
They are made from leftover rice pudding, if the name didn’t give it away. I sometimes make rice pudding, just so I can have leftovers for these babies. So this recipe is based on me eating a single portion of pudding and saving the rest for the pancakes. You can however adjust the amount of ingredients to suit the amount of pudding you have.
RICE PUDDING PANCAKES
ABOUT 15-18 PANCAKES
CA. 750 G LEFTOVER RICE PUDDING
2 M/L EGG
6 TBSP. FLOUR
2 TBSP. SUGAR
1 TSP. BAKING POWDER
SEEDS OG 1 VANILLA POD
BUTTER FOR COOKING.
Mix the cold rice pudding together with eggs, flour, sugar, baking powder and vanilla seeds.
Melt butter in a pan and add tablespoon heaps of batter to it.
Fry the pancakes at middle heat, until they are firm to the touch and nicely golden brown on each side. About 2-3 minutes on each side.
Serve with marmelade and icing sugar.