Ah, pancakes – they just taste simply fantastic! Sweet and mild and even better with delicious toppings; here I have used powdered sugar and cherry sauce.
Recipe for small pancakes with cherry sauce
Oh, fritters – they just taste absolutely fantastic! Sweet and mild, and even better with delicious toppings; here I’ve used powdered sugar and cherry sauce.
We often have leftover cherry sauce during the Christmas season, and it tastes just as lovely on these fritters as it does on risalamande. Speaking of leftovers, it’s perfectly logical to transform leftover rice pudding into these delightful little bites.
I’ve made them in a child-friendly size here, using them for breakfast, as a snack, or as a surprise in the kids’ lunch boxes. You can also make them larger and serve them with something entirely different, like jam and sugar – no matter what, they taste delightful and are easy to make.
Servings: pcs.
Small pancakes with cherry sauce
Ah, pancakes – they just taste simply fantastic! Sweet and mild and even better with delicious toppings; here I have used powdered sugar and cherry sauce.
Equipment
- Bowl
- Frying Pan
Ingredients
- 300 gram Rice Porridge
- 1 pcs. Egg
- 20 gram Oatmeal
- 26 gram Flour
- 75 gram Milk
- 4 gram Vanilla Sugar
- Butter for frying
Topping
- Cherry Sauce
- Powdered Sugar
Instructions
- Mix all ingredients well and heat a pan with butter.
- Place small dollops of batter on the pan, 1 tbsp of batter per piece and fry them until they are golden and cooked through. They can be flipped when they are no longer liquid on top.
- Serve with jam, cherry sauce, syrup, and berries or whatever you like.