Leftover porridge pancakes
Make some delicious porridge pancakes the next time you have some leftover porridge. You can use any type of porridge, and you can add whatever berries and spices you like to the porridge mixture. Try some cinnamon, dried cranberries, or in the modern kitchen you might want to try raisins or orange. Serve the porridge pancakes with fresh berries, jam, honey or syrup for brunch or as a dessert.
There's no mention of porridge pancakes in old Danish cookbooks. However, porridge has been part of the everday diet at all times, and we can only guess how any leftovers were used. Old recipes for pan fried cakes made from peas, beans or kale are evidence of a tradition for mashing and frying leftover food. Perhaps that was done with porridge, too.
Recipe for 4 people
400 g cold barley porridge
1 teaspoon salt
2 handfuls cranberries
3-4 tablespoons wheat flour
Butter for the pan
Video: How to make leftover porridge pancakes.
Mix the cold porridge with the eggs. Then add salt, dried berries and flour. The mixture should have the consistency of a thick porridge. Drop 2-3 tablespoons mixture into the pan and cook in butter until golden on both sides.