Sweet Rice Pancakes
December 3rd.
I hope you all are started to get excited for Christmas. I meant to start my 12 days for Christmas yesterday, but life got in the way. So here is my first post Risklatkager, a great dessert or Sunday afternoon snack.
Growing up I loved when we had risengrød/Danish rice poridge for dinner. My dad did not like this. I think he got it way to often, maybe because it was a cheap and easy dinner. My mom often asked my brother, what he wanted for dinner, and he had for the most part 3 replies: Risengrød, meatballs and crepes (Danish pancakes). But one thing my dad loved was the desserts my mom made from risengrød, such as risalamande and these sweet rice pancakes.
Makes 12-16
Ingredients:
1 portion risengrød/Danish rice Porridge
100 g all-purpose flour
3 eggs
2 tablespoons sugar
1 lemon, the zest from
1 teaspoon vanilla been paste
Directions:
Mix the cold porridge with the rest of the ingredients. The consistency of the batter will be rather thick.
Melt butter in a non-stick skillet add about ½ cup (1 dl) batter and fry until golden, then turn the pancake and cook until golden on the other side. Repeat with the rest of the batter.
Serve the pancakes warm with maple syrup and fresh berries.
Enjoy!