John Myers
Ingredients for 4 servings:
- 1 bag of rice (boil-in-the-bag rice)
- 100 g flour
- 300 ml milk
- 150 g raisins
- 1 packet of vanilla sugar
- 1 egg(s)
- 1 pinch of salt
- 1 tsp lemon juice
- Oil, for frying
- Cinnamon powder and powdered sugar for sprinkling
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
like pancakes, using up leftover rice
Cook the bag of rice according to the package instructions and, while you’re doing this, prepare the batter. To do this, combine the flour, milk, raisins, vanilla sugar, egg, lemon juice, and salt in a bowl. Now fold the cooked rice into the batter and stir thoroughly again. Preheat the pan and add a little oil. Now, as with potato pancakes, use a small ladle to add three portions of batter to the pan, press them down slightly with the ladle, and then fry the pancakes on both sides over medium heat. Dust the cooked rice pancakes with powdered sugar and cinnamon. Alternatively, you can also serve them with vanilla sauce; nougat cream also tastes delicious with them! This recipe is a slightly modified version of a family recipe from my mother’s side and makes about 16 small rice pancakes.
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