Rice Porridge Pancakes - cooking recipe

Ingredients

2 cups leftover rice, porridge (it should be thick, not watery)
1 cup milk
1 egg
1 1/2 cups all-purpose flour (can use gluten-free AP flour)
1 teaspoon baking powder
1 teaspoon ground cardamom or 1 teaspoon cinnamon
2 tablespoons sugar
1/4 cup melted butter
1/3 cup raisins or 1/3 cup currants
sugar, cinnamon-sugar or maple syrup

Preparation

Mash leftover rice porridge well with potato masher to break up any lumps.
Whisk together the milk and the egg, then gradually stir liquid into rice porridge.
Sift together flour, baking powder, cardamom (or cinnamon), and sugar.
Stir, in half-cup additions, into batter. Mix in melted butter until well-incorporated, then fold in raisins.
Pour 1/4 cup of batter per pancake onto griddle or lightly greased frying pan.
Fry over medium-high heat until brown, turning once.
Sprinkle with sugar, cinnamon-sugar, or maple syrup and serve warm.
Yield: 15-20 rice porridge pancakes, depending upon size.