Rice Pudding Pancakes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter milk
- 200 g rice puddin
- 2 egg (s)
- some flour
- 1 dash oil
Print Recipe
Pin Recipe Instructions
- Bring the milk to a boil. Then add the rice pudding and let it simmer for about 15 minutes. The rice is ready when it has swelled up. Let cool down.
- If the rice has become too firm, add a little milk. Then stir in the eggs. Then stir in the flour well with the mixer, I always add flour according to feeling, it shouldn`t taste too much like flour.
- Now put a good dash of oil in the pan, let it get hot and fry small heaps (I always use an ice cream scoop) rice pudding. When one side has turned golden yellow, turn and fry again until golden yellow. The rice pancakes are eaten with cinnamon and sugar.
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