Rice porridge pancakes

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make rice pancakes from porridge? Prepare all the necessary ingredients. It is better to take porridge that is not cooked from steamed rice (so that the rice sticks well together) and not freshly cooked, but yesterday’s porridge. If it is sweet, then reduce the amount of sugar.

2. STEP 2

   

   Place the porridge in a deep bowl. Break an egg into it, add salt and sugar. Wash the egg first with baking soda under running water, as there may be harmful bacteria on its surface.

3. STEP 3

   

   Stir the mixture until smooth, the egg should be completely mixed.

4. STEP 4

   

   Wash the apple in running water. Remove the skin, remove the middle and grate it on a coarse grater.

5. STEP 5

   

   Add grated apple to the dough. Sift the flour through a sieve and also place in a bowl. Mix well. You may need a little less or more flour. The dough should not be tough, but rather viscous.

6. STEP 6

   

   Heat the frying pan. Pour vegetable oil onto it and heat it a little. Drop milk-free rice pancakes by tablespoonfuls, flattening them slightly.

7. STEP 7

   

   Fry the pancakes on both sides until golden brown over medium heat. Before each batch, pour oil into the frying pan - this will make the pancakes golden brown and tastier. Serve rice pancakes with apples hot with sour cream. Bon appetit!

Comments on the recipe

•Ludmila•

14.12.2023

4.8

And how beautiful! I also make this casserole with cottage cheese and prunes from boiled rice.

Natalia M

14.12.2023

4.7

I recently cooked rice porridge and, of course, on the second day no one wanted to eat it. But I was ready for this, because I had a recipe for rice porridge pancakes in my bookmarks) The porridge was milk, with salt and sugar, so I didn’t add any additional salt or sugar. Moreover, the pancakes are supposed to contain filler. I also grated an apple and added half a banana for added sweetness and variety. I cut it into small pieces. I added everything to the porridge, kneaded the dough and fried very tasty pancakes. Before laying out the dough, I warmed up the oil well in a frying pan, so you get a beautiful golden crust. Place the finished pancakes on paper towels to absorb excess fat. The pancakes were eaten immediately! I supplemented them with cottage cheese. It turned out to be an interesting taste. The pancakes are tender, juicy and sweet! I recommend!