Porridge drop scones
Ingredients
- 600 g leftover rice porridge (leftover Icelandic rice porridge (rice pudding made with milk))1¼ lb leftover rice porridge (leftover Icelandic rice porridge (rice pudding made with milk))
- 65 g sugar2½ oz sugar
- 2 eggs
- 250–300 g plain flour9–11 oz plain flour
- 3 dl milk1¼ cups milk
- about 1 tsp lemon essence (The page says 3–4 capfuls (replacing a crossed-out 12 drops).)
Method
- Beat the porridge, sugar and eggs together well.
- Add the flour and milk alternately and stir to a thick batter, using 250–300 g flour depending on how thick the porridge is. Add the lemon essence.Add the flour and milk alternately and stir to a thick batter, using 9–11 oz flour depending on how thick the porridge is. Add the lemon essence.
- Heat a frying pan on setting 8 on the hob (fairly high) and grease it lightly.
- Drop spoonfuls of batter into the pan and fry the drop scones on both sides until light brown.
As she wrote it
Grautarlummur.
Hiti 8
600gr. grautur — 65gr. sykur
2 egg - 250/300gr. Hveiti
3dl. mjólk. — 12 sítrónudr. → 3-4 tappar