Rice Porridge Pancakes

Ingredients

2 dl (3/4 cup) rice porridge
2 egg yolks
1 1/2 dl (2/3 cup) full fat milk
2 Tbs. sugar
1/2 tsp. cinnamon
1-2 drops lemon extract
1 Tbs. chopped almonds
2 Tbs. raisins
2 egg whites
butter
bread or cracker crumbs

Instructions

1) Mix the porridge with the egg yolks. Whisk in the milk.

2) Add sugar, cinnamon, lemon extract, nuts and raisins.

3) Beat the egg whites until stiff but not dry and fold in.

4) Melt butter in a skillet. Sprinkle crumbs over the butter before spooning in the batter.

5) Sprinkle top of pancake with crumbs before turning.

6) Serve with jam or fruit compote.