Leftover porridge pancakes

Porridge has always been an important part of everyday food in the past, but what did people do with leftovers that were not eaten? Old recipes for pancakes made from peas, beans or kale show a long tradition of mashing and frying leftover food. In earlier times, people may also have fried spoonfuls of porridge in a pan for the next meal.

Leftover porridge pancakes

If you have leftover porridge, you can turn it into delicious pancakes made from leftover porridge. You can use barley porridge, oatmeal, modern rice porridge, and similar types. Experiment with the porridge base and add the berries and spices you enjoy. This could be a little cinnamon or dried cranberries, and in a more modern kitchen you might also try raisins or orange. Serve the pancakes with fresh berries, jam, honey or syrup for brunch or dessert.

Procedure

Stir the cold porridge together with the eggs. Then add salt, dried berries and flour. The mixture should have the consistency of thick porridge.

Melt a generous knob of butter in a frying pan. Spoon the mixture into the pan and fry until golden on both sides.

They are delicious with a drizzle of honey on top.

Ingredients

4 persons
  • 400 g cold barley porridge
  • 2 eggs
  • 1 tsp salt
  • 2 handfuls of dried cranberries
  • 3-4 tbsp wheat flour
  • Butter

Cook's notes

Leftover porridge pancakes can be made from barley porridge, oatmeal, rice porridge, or whatever you have to hand. Add berries and spices such as cinnamon, raisins or orange. These pancakes are perfect for brunch or dessert.