Klatkager – Danish Rice Pudding Pancakes

klatkager pancakes

Danish Klatkager pancakes or rather Danish rice pudding pancakes have been made before I’ve even had the opportunity to speak about my visit to Denmark because well, brunch! Also well pancakes 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 thinking about these.

Like most people who grew up eating plain old flour pancakes, whether fluffy or crepe like, rice pudding and pancakes are an unusual concept. I certainly had never thought nor considered putting creamy rice pudding into a pancake as something to make and here one of the happiest countries on earth has done it as though it’s nothing.

Denmark’s geographic location makes for cold blistering winters that can’t even be stopped with mountains to catch the winds thanks to it’s flat landscape. Unfortunately, my visit only included Copenhagen so other than eating my weight in pastries and smorrebrod I didn’t learn enough about the local cuisine and so was glad to find this recipe. Extra carbs help to keep you warm such as these Klatkager with breakfast being the best meal of the day!

rice pudding pancakes

The rice pudding can easily be made ahead to speed things up, especially if you have busy plans on a weekend morning, just make sure to refrigerate the rice pudding and take it out and allow it to come to room temperature for 15 minutes before cooking.

It took some digging to find this recipe so I’m not sure how easy these are to find whilst visiting Denmark, though it looks like this isn’t such a modern recipe so favor has fallen out in making these (which makes no sense because who doesn’t love pancakes???) I couldn’t find a proper history of these beyond what A Adamant Kitchen has written and highly recommend reading it if you are interested in learning more about this dish.

A batch of these Klatkager makes a small pancake, with three to a regular sized pan so you need about an hour to make the whole recipe. 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, though if you enjoy a big stack they are unlikely to last that long. Pancakes in the morning before work is not a bad thing to have lying around if you need any convincing to not each the whole lot on the day you make them!

This weekend has not yet seen pancakes, and I’m not sure if it will, but hopefully brunch will provide an opportunity to enjoy something like these or another breakfast good to 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.

danish klatkager pancakes

Klatkager – Danish Rice Pudding Pancakes
Adapted from Nordic Food Living
Serves 4

Ingredients:
1/2 cup pudding rice
1/2 cup water
2 1/3 cups milk
Pinch of salt
Pancakes
2 eggs
1 teaspoon sugar
1 teaspoon vanilla extract
1/3 cup flour

Directions:
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.

danish rice pudding pancakes

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Klatkager – Danish Rice Pudding Pancakes

  • Author: Sylvie
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4 1x
  • Category: Breakfast
  • Cuisine: Danish

Description

This recipe for rice pudding pancakes comes from the Danes and will equally satisfy rice pudding and pancake enthusiasts. A nice change from the standard stack of pancakes that will surprise you with it’s simplicity and how good it tastes.


Scale

Ingredients

1/2 cup pudding rice
1/2 cup water
2 1/3 cups milk
Pinch of salt
Pancakes
2 eggs
1 teaspoon sugar
1 teaspoon vanilla extract
1/3 cup flour


Instructions

  • 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 cooking the remaining batter until complete.
  • Serve with jam.

Notes

Adapted from Nordic Food Living

 

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