Sweet and Savory Rice Porridge Pancakes

Unusual, tasty, budget-friendly, for breakfast or snack! Rice porridge pancakes turn out rosy, sweet and healthy. They can be served to adults and children. This dish is made simply, quickly and from cheap ingredients.
cook time: 20 min
Lucas Halstead
Sweet and Savory Rice Porridge Pancakes

Nutrition Facts (per serving)

342
Calories
17g
Fat
43g
Carbs
5g
Protein

Ingredients (4 portions)

Basic:

Rice 1 cup
Eggs 1 pc
Apples 1 pc
Sugar 2 tbsp
Wheat flour 2 tbsp
Salt to taste

For frying:

Vegetable oil 5 tbsp

Recipe instructions

Step 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.

Step 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.

Step 3

Step 3
Stir the mixture until smooth, the egg should be completely mixed.

Step 4

Step 4
Wash the apple in running water. Remove the skin, remove the middle and grate it on a coarse grater.

Step 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.

Step 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.

Step 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!

Additional rubrics

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