in Dessert Recipes

Rice pudding pancakes

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Ingredients for 4 servings:

  • 1 liter of milk
  • 200 g rice pudding
  • 2 eggs
  • some flour
  • 1 shot of oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Bring the milk to a boil. Then add the rice pudding and simmer gently for about 15 minutes. The rice is ready when it has swollen. Let it cool. If the rice has become too stiff, add a little milk. Then stir in the eggs. Then mix in the flour well with a mixer. I always add flour to taste; it shouldn’t taste too floury. Now add about a good splash of oil to the pan, heat it up, and fry small piles of rice pudding (I always use an ice cream scoop). When one side is nice and golden, turn it over and fry again until golden. The rice pancakes are eaten with cinnamon and sugar.

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Written by John Myers

Professional Chef with 29 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.

Bigos vegetarian

Rice pudding pancakes