Rice-Pancakes with cinnamon and coconut oil

There is this Icelandic dessert that's called Lummur, I used to love it when I was a kid and I haven't had it for years! Many, many years. It's usually made from day old rice pudding but the only time we have rice pudding here is for lunch on 24th of December. We do on the other hand have frequently rice. I tried to work out the recipe with our leftover rice and it worked like a magic.

Ingredients:

200 grams of boiled rice

2 dl milk

50 gr flour (or whole wheat flour)

1 teaspoon baking powder

1 teaspoon cinnamon

25 gr coconut oil

2 tablespoon sugar 2

1 egg

Put together the rice and milk in a pot and heat it up until it’s the consistency of a rice pudding, take it of the stove and add the coconut oil and melt it.

Add the flour and sugar and stir gently with a spoon and let it cool down.

When the rice mixture is at room temperature add egg, cinnamon and baking powder. At this point the dough should have the same consistency of a pancake batter.

The best pan to fry these things is a pancake pan, and the best way to fry these delicious bites of heaven is like pancakes. Not like European pancakes, like fat juicy american pancakes.

Each rice pancake is about 1 tablespoon of the dough, fry well on both side, this recipe makes about 15 of these pancakes.

It's best to eat them lukewarm with some powder sugar and jam.