Rice Pudding Pancakes
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!
Servings 4
Calories 334kcal
Ingredients
Rice Pudding
- 98 grams / ½ cup arborio rice
- 125 milliliters / ½ cup water
- 580 milliliters / 2 ⅓ cups milk
- ¼ teaspoon sea salt
Pancakes
- 95 grams / 2 medium eggs room temperature
- 14 grams / 1 tablespoon superfine/caster sugar
- 1 teaspoon vanilla extract
- 46 grams / ⅓ cup plain flour
To serve
- 79 grams / ¼ cup berry jam
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 ½ teaspoon butter, adding in ½ 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: You can make this 1-2 days ahead and simply refrigerate. Simply take out and allow it to come to room temperature for 15 minutes before making your batter.
Nutrition
Serving: 6pancakes | Calories: 334kcal