Rice pudding pancakes – a recipe for the most delicious klatkager, thick Danish pancakes made with leftover rice pudding. They are so tasty and really easy if you have leftover rice pudding. My recipe is just rice pudding, egg, flour and sugar, and I like to add vanilla, orange zest or cinnamon.
Don’t add any liquid, or the batter gets too thin and hard to turn in the pan. Fry them in plenty of butter.
What to serve with rice pudding pancakes?
If we have had rice pudding for dinner in my family, we usually have these for breakfast. Serve them with cinnamon sugar, Greek yoghurt or skyr, jam, or for a more dessert-like version, whipped cream with chopped dark chocolate and berries.
I just stir a whole egg into the rice pudding, but you can also separate it, stir in the yolk and fold in the whipped egg white at the end for extra fluffy pancakes. Also try my rice pudding waffles or fluffy American pancakes. Enjoy!
Rice pudding pancakes
Ingredients
Instructions
Rice pudding pancakes
Stir the rice pudding so there are no lumps. Add egg, sugar, flour and vanilla or orange zest if you like.
Fry small pancakes in a pan with butter.
Serve with eg. Greek yoghurt, cinnamon sugar and grated orange zest. Enjoy!
Please write a comment