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Porridge rice pancakes

Leftover Rice Porridge Pancakes

Got leftover rice porridge? No problem — turn it into pancakes! Not many kids are fans of milky rice porridge, but pancakes? Everyone loves those. Cook these up and no one will ever guess porridge is hiding inside. Golden, sweet, and seriously tasty, they make a wonderful breakfast for kids and grown-ups alike!

katushafin

Recipe author

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Composition / ingredients

Servings:

Rice (cooked rice porridge)

Eggs

Apples

Sugar

Flour

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 5 g

Fats 25 % 16 g

Carbohydrates 68 % 44 g

333 kcal

GI: 5 / 72 / 23

Cooking method

Cooking time: 20 min

Step 1:

Gather your ingredients. Day-old porridge works better here than a fresh batch. If it's already sweetened, cut back on the sugar.
Step 2:

Put the porridge in a bowl. Crack in the egg, then add the salt and sugar.
Step 3:

Stir until smooth, making sure the egg is fully blended in.
Step 4:

Peel the apple and grate it on the large holes of a box grater.
Step 5:

Add the grated apple and the flour to the batter. Mix well.
Step 6:

Heat a skillet over medium heat. Pour in the vegetable oil and let it warm through. Drop the batter by the tablespoonful, flattening each mound slightly into a pancake.
Step 7:

Fry the pancakes on both sides until golden. Add a little oil to the pan before each batch — it keeps them browning up nicely and tasting their best. Serve hot with a dollop of sour cream.

I honestly didn't expect to love these pancakes so much — they're delicious, and you truly can't tell what they're made from at first bite. I used rice porridge cooked in milk in my slow cooker, but you can just as easily make it the old-fashioned way on the stovetop. Some cooks even make these from plain leftover boiled rice that was served as a side. Just don't use parboiled rice for the porridge — it won't stick together and the batter won't hold. The apple is optional, but it adds lovely moisture; toss in a pinch of cinnamon along with it for extra flavor, and raisins make a great add-in too. If your porridge wasn't sweetened to begin with, stir in some grated cheese instead and skip the sugar altogether. These are especially good fried in clarified butter (ghee), which gives them a thin, crisp, fragrant crust. If the porridge came out very thick, loosen it with a splash of milk or kefir before frying. Rice porridge pancakes are best served with sour cream — they're already plenty sweet, so jam would be overkill. Or leave the sugar out of the batter entirely. Adjust to your own taste.