Rice pudding Pancakes - 'Klatkager'

A celebrated winter favorite in Denmark is ‘rice pudding’. It’s super easy to make. You boil the type of rice you use for Risotto (Aboria) 2 1/2 deciliter rice to 1 liter of milk. You bring the rice and milk to a boil while stirring. Boil it for a few minutes and then transfer the pot to your bed and tuck it under the duvet. or alternatively use a box insulated with straws. Hours later it will be ready to eat. Ad a teaspoon of salt and heat up again if it’s lost too much heat . We Danes serve it up with cinnamon and sugar sprinkled on top and a knob of butter in the middle. For Christmas we go up a notch and mix the cold rice pudding with vanilla, sugar and chopped almonds and serve it with a hot cherry sauce. Someone thought this traditional dessert served on X-mas eve should have a fancy name and came up with the french sounding ‘Ris a la mande’. There is a competition to find the hole almond in the pudding, the lucky winner gets a present. But it kind of spoils the pleasure when everyone is just stuffing themselves in the race to find the almond.

Another way to use a leftover rice pudding is ‘Klatkager’, translates something like ‘Blob cakes’. It’s basically a pancake mix with rice pudding in it. Despite the off putting name they are really delicious served with tea or coffee for breakfast or in the afternoon after a long cold walk. If you heard of ‘Hygge’ - this is definitely it.

Ingredients

Any leftover rice pudding (or possibly any other porridge style leftover)

3 eggs

6 tablespoons white flour

3 teaspoons vanilla sugar

1 teaspoon ground cardamom

2 tablespoons sugar

Butter for frying

Method

Mix the ingredients in a bowl. It should have the consistency of a thick pancake mix. Ad more flour if it’s too runny or a bit of milk if it’s too thick. Heat up a pan and melt the butte. Pour in the mix in ‘Blobs’ the size of a saucer. Fry and flip over. remove from pan and sprinkle with icing sugar and serve with jam.