Ingredients:
1. 250g risengrød (Danish rice porridge)
2. 1 egg
3. 1 TBS flour
4. 1 tsp cooking oil (if you use non-stick pan, it is possible to avoid even using oil)
Directions:
1. Mix risengrød, egg and flour together.
2. Heat pan with oil on high and reduce to medium high (no. 7.5 on my stove).
3. Take 1 tablespoon of the mixture and place it on the pan.
4. Spread it into a bigger round area the size of a small bowl.
5. When the back of the pancake turns golden brown, flip it around (adjust the heat accordingly to how fast your pancake browns, as you want the inside to be cooked dry as well, and not wet like the original porridge)
6. When the other side turns golden brown, it is ready to serve :-)
Additional Information:
I got inspiration for this idea from the Danish klatkager - turning left over rice porridge risengrød into pancakes. Hey, why don't I do the same to Baby FECS' super porridge?? I wondered to myself. The super porridge I made for Baby FECS usually consists of oat, carrots, pumpkin and mashed banana as well as wheat germ and brewer's yeast. Other times, I use quinoa or millet. Sometimes she could not finish it, like this morning.
So after I made the klatkager for the rest of the family, I decided to turn Baby FECS' super baby porridge into pancakes. And it was a hit :-) She ate quite a few pieces and also for lunch. So while the rest of the family are eating, albeit the less healthy klatkager, Baby FECS was happily eating her super porridge pancakes :-)
Add 1 egg and 1 TBS flour into the left-over baby porridge and mix well
When the back of the pancake turns golden brown, flip it around
When the other side turns golden brown, it is ready to serve :-)
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