Rice Pudding Pan Cake …

5 from 4 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 94 kcal


  • For the rice pudding:
  • 50 gr Rice pudding
  • 1 pinch Salt
  • 300 ml Milk
  • For the dough:
  • 100 gr Flour
  • 2 Eggs
  • 100 gr Sugar
  • 200 ml Milk
  • To fill:
  • 1 glass Apple compote
  • Some oil to bake.
  • 3 tbsp Powdered sugar


  • First you cook the rice pudding with the milk and a pinch of salt until the rice is cooked through.
  • In the meantime, you can stir the pancake batter.
  • When the rice pudding is cooked, add the rice pudding to the pancake batter and stir everything together.
  • For this amount I made about 4 small pancakes with a smaller pan.
  • Now bake the rice pudding pancake batter. A little oil in the pan and off you go! 🙂
  • When the pancakes are fully baked, let them cool down briefly. Now take the first pancake as a base and spread about 2 tablespoons of apple compote on it. So go on and finish with a pancake.
  • Then sprinkle with powdered sugar and serve warm or cold and enjoy 🙂


Serving: 100gCalories: 94kcalCarbohydrates: 17gProtein: 2.9gFat: 1.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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