Recipe for oatmeal pancakes made from oatmeal or similar porridge. A leftover dish that is perfect for breakfast or as a snack in the afternoon.
This year at Drachenfest we had barley porridge for breakfast most days. However one day the men-folk were called to a battle before I had started cooking breakfast.
One of our friends came by and offered us their leftover oatmeal. We took a bowl and collected a huge blob of it and went home to our own camp to cook “klatkager” for breakfast. It is kind of like flapjacks but made with a leftover porridge (often rice porridge), mixed with eggs, sugar and a bit of flour. They were surprisingly tasty and a big hit at the camp. Properly helped by the fact that they were quite hungry when they came back from battle.
In Denmark we sometimes eat rice porridge for dinner in the winter months with sugar, cinnamon and a knob of butter. When we do we tend to make too much of it and the next day it ends up as klatkager.
We had them with jam, salami slices or cheese – depending on taste.
Oatmeal klatkager
Ingredients
- 200 milliliters leftover porridge (oatmeal rice, barley etc.)
- 1 eggs
- 1 tablespoon flour
- 1 tablespoon sugar
- Butter for frying
Instructions
-
Mix porridge, eggs, flour and sugar together in a bowl
-
Heat up a skillet with some butter in it
-
Add a spoon full of the mixture to the pan. (Like shown in the picture). The pan can normally hold 5-6 at a time.
-
Fry them on both sides until golden.
-
Serve them with cheese, fruit or jam.