It’s a casual Sunday morning and I’m meant to be having brunch, though my filmmaker friend hasn’t yet responded and I’m feeling a little peckish. I’ve not actually written about my visit to the fair land of Denmark yet and somehow I’ve trumped that article with breakfast.
Rice pudding pancakes to be honest. Ummmm, the post will be coming in the near future, but for now, rice pudding and pancakes is a concept I had never thought nor considered as something to make and here one of the happiest countries on earth does it as though it’s nothing.
These Klatkager or rather Danish rice pudding pancakes aren’t very large so you need about an hour to make the whole batter. It is worth it when you finish up and if like me, you cook for one than these will keep in the fridge for five days. Pancakes in the morning before work is not a bad thing to have lying around!
This weekend has not yet seen pancakes, but hopefully brunch will live up to it’s reputation and give me some casual food to enjoy in the sun. I hope you enjoy making these and trying a different kind of pancake then we’ve seen on this site before.
Have a grand Sunday friends.
Klatkager – Danish Rice Pudding Pancakes
Adapted from Nordic Food Living
1/2 cup pudding rice
1/2 cup water
2 1/3 cups milk
Pinch of salt
1 teaspoon sugar
1 teaspoon vanilla extract
1/3 cup flour
Place the rice and water in a pot and cook for 1 minute, add the milk and salt and stir through. Simmer on low-medium heat until the rice is cooked, approximately 20 minutes.
Remove and allow to cool fully.
Place the rice pudding, eggs, sugar, vanilla extract and flour in a bowl and combine until smooth.
Melt half a teaspoon of butter in a frying pan on medium heat and place a tablespoonful of the batter and cook until bubbling, approximately 1 minute, flip and cook a further minute or until lightly golden on both sides.
Continue with the remaining batter until complete.
Serve with jam.