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Rice Pancakes

4 servings

Ingredients

• 250 g blanched rice, cooked until tender and thick in milk with butter, cinnamon, lemon zest, and salt
• 125 g Currants
• 4 pcs Eggs
• 2.5 tbsp Sugar
• crushed rusk or grated white bread (a little)

Instructions

1. Mix the cooled rice with eggs, sugar, currants, and rusk.
2. Bake in a cake pan over gentle heat to form one large cake or spoonfuls to make smaller cakes.
3. Serve sprinkled with sugar.

Modernized from a treasured 19th-century German cookbook.