Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 479.02 Kcal (2006 kJ) | ||
| Calories from fat | 85.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.47g | 15% | |
|---|---|---|---|
| Cholesterol | 48.43mg | 16% | |
| Sodium | 33.28mg | 1% | |
| Potassium | 328.25mg | 7% | |
| Total Carbs | 87.58g | 29% | |
| Sugars | 4.66g | 19% | |
| Dietary Fiber | 2.33g | 9% | |
| Protein | 10.26g | 21% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.4mg | 19% | |
| Calcium | 106.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 287.21 Kcal (1202 kJ) | ||
| Calories from fat | 51.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 15% | |
|---|---|---|---|
| Cholesterol | 29.04mg | 16% | |
| Sodium | 19.96mg | 1% | |
| Potassium | 196.81mg | 7% | |
| Total Carbs | 52.51g | 29% | |
| Sugars | 2.79g | 19% | |
| Dietary Fiber | 1.4g | 9% | |
| Protein | 6.15g | 21% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.1mg | 19% | |
| Calcium | 64mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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