Leftover Porridge Pancakes Recipes

LEFTOVER PORRIDGE PANCAKES

Leftover porridge pancakes image

Make these pancakes using leftover porridge for an easy breakfast. Serve with berries and yogurt and a drizzle of honey or maple syrup

Provided by Cassie Best

Time 15m

Number Of Ingredients 8

Ingredients

150g cold leftover porridge
150g self-raising flour
2 tsp baking powder
1 ripe banana , mashed
2 large eggs
100ml milk
2 tsp vegetable or sunflower oil
fruit , yogurt and maple syrup or honey, to serve

Steps:

Mix the porridge, flour, baking powder, banana, eggs and milk in a bowl. Heat the oil in a frying pan. Drop 2-3 tbsp of the porridge mixture into the pan and cook over a medium heat until the underside is golden and bubbles are popping on the surface.
Flip over and cook for another few mins until cooked through, then keep warm in a low oven and repeat until you've used up all the batter. Serve with the fruit and yogurt and top with a drizzle of the syrup or honey.

Nutrition Facts : Calories 265 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium

RICE PORRIDGE PANCAKES

Rice Porridge Pancakes image

Leftover rice porridge is just as delicious the second time around when prepared in these thick, rustic pancakes - a favorite in Iceland and Norway. NOTE: Find rice porridge recipe here: Recipe#427115 Posted for ZWT 6 - Scandanavia

Provided by kitty.rock

Categories Breakfast

Time 30m

Yield 15-20 pancakes, 15-20 serving(s)

Number Of Ingredients 10

Ingredients

2 cups leftover rice, porridge (it should be thick, not watery)
1 cup milk
1 egg
1 1/2 cups all-purpose flour (can use gluten-free AP flour)
1 teaspoon baking powder
1 teaspoon ground cardamom or 1 teaspoon cinnamon
2 tablespoons sugar
1/4 cup melted butter
1/3 cup raisins or 1/3 cup currants
sugar, cinnamon-sugar or maple syrup

Steps:

Mash leftover rice porridge well with potato masher to break up any lumps.
Whisk together the milk and the egg, then gradually stir liquid into rice porridge.
Sift together flour, baking powder, cardamom (or cinnamon), and sugar.
Stir, in half-cup additions, into batter. Mix in melted butter until well-incorporated, then fold in raisins.
Pour 1/4 cup of batter per pancake onto griddle or lightly greased frying pan.
Fry over medium-high heat until brown, turning once.
Sprinkle with sugar, cinnamon-sugar, or maple syrup and serve warm.
Yield: 15-20 rice porridge pancakes, depending upon size.

Nutrition Facts : Calories 198.2, Fat 4.3, SaturatedFat 2.5, Cholesterol 24.5, Sodium 59.5, Carbohydrate 35.4, Fiber 0.9, Sugar 3.6, Protein 4.1

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