What are rice pancakes used for?

They are a way to use up leftover rice porridge. The recipe from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 485, uses a plateful of leftover rice porridge.

Can I use wheat flour instead of rice flour?

Yes. The original gives 160 g rice flour or 50 g wheat flour. Note that the amount is far smaller when you use wheat flour.

How are the pancakes fried?

The batter is dropped as dollops onto the pan with a spoon and fried light brown in butter or fat. They are served with sugar.

How many servings and how long does it take?

The recipe makes 4 servings and takes about 30 minutes in all.

Rice Pancakes (Risengrynslapper)

Name: Rice Pancakes (Risengrynslapper)
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 pcs eggs; 60 g butter (melted); 160 g rice flour (or 50 g wheat flour, as in the original); 40 g sugar; 4 dl cold rice porridge (leftovers, "1 plateful"); butter or neutral oil for frying; sugar for serving

Rice pancakes (small drop pancakes) from Erken 1914: leftover rice porridge mixed with egg, melted butter, sugar, and rice flour, fried as small dollops in a pan and served with sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 485 (falt i det fri)

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About the dish

A thrifty dish from the dessert chapter of "Stor kokebok" (1914) that uses up leftover rice porridge.

How to make it

1
Make the batter
Beat the eggs and stir them together with the melted butter, sugar, and flour.
2
Mix in the porridge
Stir the batter well together with the cold rice porridge.
3
Fry
Drop the batter as dollops with a spoon into the pan and fry the pancakes light brown in butter or fat on both sides.
4
Serve
Serve with sugar.

Changes from the original

"1 plateful of rice porridge" is estimated at about 4 dl of finished rice porridge. The flour amount is given as in the original (rice flour or wheat flour). "Fat" is modernized to butter or neutral oil.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 485) → 1949 (korrekturlest, s. 557)~31% av teksten endretfjernetlagt til

4 2—4 egg 60 gr. smør 160 gr. rismel eller 50 gr. hvetemel 40 gr. sukker 1 ~~tallerkenfuld risengrøt~~ tallerkenfull risgrøt. De vispede egg, det smeltede smør, sukkeret og melet røres vel sammen med en ~~tallerkenfuld~~ tallerkenfull tiloversbleven ~~risengrøt.~~ risgrøt. — ~~Lægges saa~~ Legges så med ~~ske~~ skje som klatter ~~paa panden~~ på pannen og stekes lysebrune i smør eller fett. Serveres med sukker.

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Frequently asked questions

What are rice pancakes used for?: They are a way to use up leftover rice porridge. The recipe from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 485, uses a plateful of leftover rice porridge.
Can I use wheat flour instead of rice flour?: Yes. The original gives 160 g rice flour or 50 g wheat flour. Note that the amount is far smaller when you use wheat flour.
How are the pancakes fried?: The batter is dropped as dollops onto the pan with a spoon and fried light brown in butter or fat. They are served with sugar.
How many servings and how long does it take?: The recipe makes 4 servings and takes about 30 minutes in all.

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