Put the cold risengrød in a bowl big enough to mix the other ingredients into.

Add the eggs in and mix thoroughly.

Add the flour and vanilla sugar. Mix until you have a dough-like consistency. Not too dry, not too wet. You may have to add more flour if you are using big eggs.

 Place a glob of butter in your best frying pan and let it melt. Place klatkager on the pan using two spoons. Pad each klatkage down a bit to make them of even height.

Cook the klatkager until golden on the bottom and relatively firm on top. Turn the klatkager and cook the second side until golden.

 Remove the klatkager from the pan and place them on a plate for serving. Add another lump of butter if necessary and continue cooking klatkager until you have used all the dough. (If you continuously add the freshly cooked klatkager to the serving plate on top of the previous klatkager, they will all stay warm.)

 Serve warm with jam and sugar to taste. Keep any leftovers in the fridge for no more than a few days. Klatkager can be eaten cold.