Can Danish rice pudding be made ahead?

Yes!! Particularly if you want to speed things up in a 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 making your batter.

Can I customize the flavors of these pancakes?

Absolutely! This Rice Pudding Pancakes recipe is highly versatile. Feel free to add your favorite spices like cinnamon or nutmeg, or even mix in some raisins or chopped nuts for added texture and flavor.

Are Rice Pudding Pancakes a healthy breakfast option?

Yes, indeed! These pancakes are a healthier twist on the traditional rice pudding dessert. Made with wholesome ingredients like cooked rice, eggs, and milk, they provide essential nutrients to start your day on a nutritious note.

How do Rice Pudding Pancakes compare to traditional pancakes?

Rice Pudding Pancakes offer a delightful twist on classic pancakes. With the addition of cooked rice, they have a creamy and comforting texture that sets them apart. They provide a unique and indulgent breakfast experience for those looking to try something different.

Rice Pudding Pancakes

Name: Rice Pudding Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Danish
Ingredients: Rice Pudding98 grams / 1/2 cup arborio rice125 milliliters / 1/2 cup water580 milliliters / 2 1/3 cups milk1/4 teaspoon sea saltPancakes110 grams / 2 medium eggs, room temperature14 grams / 1 tablespoon superfine/caster sugar1 teaspoon vanilla extract46 grams / 1/3 cup plain flourTo serve79 grams / 1/4 cup berry jam

Description

Creamy rice pudding and fluffy pancakes combine in this delectable Rice Pudding Pancakes recipe. This delightful twist on a classic breakfast treat will have you coming back for seconds!

Ingredients

Rice Pudding
98 grams / 1/2 cup arborio rice
125 milliliters / 1/2 cup water
580 milliliters / 2 1/3 cups milk
1/4 teaspoon sea salt
Pancakes
110 grams / 2 medium eggs, room temperature
14 grams / 1 tablespoon superfine/caster sugar
1 teaspoon vanilla extract
46 grams / 1/3 cup plain flour
To serve
79 grams / 1/4 cup berry jam

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Instructions

Rice pudding

Place your rice, water, milk and salt in a saucepan on medium low heat, stirring to combine.
Cook uncovered, stirring every 3-5 minutes until the rice is soft when pinch between your fingers and the rice pudding is thick but the liquid has cooked off. This will take approximately 25 minutes.
Remove from the heat and set aside to cool fully.

Pancakes

For the pancakes, place the rice pudding, eggs, sugar, vanilla extract and flour into a bowl and stir to form your pancake batter until smooth.
Place a heavy based frying pan on medium heat and add in 1/2 teaspoon butter, adding in 1/2 ladleful of the pancake batter.
Cook until the top edges of your pancake are bubbling and it feels firm when you slide a spatula beneath your pancake, approximately 2 minutes.
Flip and continue cooking the remaining side for a further 2 minutes until golden.
Plate up or cover to keep warm as you continue cooking the remaining batter.
Plate a stack up with a spoonful or two of jam on top.
Dig in!

Notes

Arborio rice: The usual rice for rice pudding is arborio or risotto rice as its a shorter grain that doesn't needing washing because we want those starches to thicken up the liquids.
Milk: This needs a lot of milk and whole milk was used here for the ultimate creaminess in the pancakes. You could absolutely substitute or use non dairy milk here.
Customize to your heart’s content: Feel free to add your favorite spices like cinnamon or nutmeg, or even mix in some raisins or chopped nuts for added texture and flavor.
Make the rice pudding ahead: Simply refrigerate the rice pudding and take it out and allow it to come to room temperature for 15 minutes before making your batter.

Adapted from Nordic Food Living

Nutrition

Serving Size: 6 pancakes
Calories: 334 calories per serve

Keywords: breakfast, danish recipe