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Wild Rice Pancakes

Name: Wild Rice Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1-1/2 dozen.
Ingredients: 1/2 pound fresh mushrooms, sliced; 1/2 cup chopped green onions; 2 tablespoons butter; 2 cups cooked wild rice; 1/3 cup whole milk; 3 large eggs, lightly beaten; 1-1/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; Canola oil

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Total Time

Prep/Total Time: 25 min.

Makes

1-1/2 dozen

This recipe is a traditional favorite in Minnesota, where wild rice is widely harvested. These fritter-like pancakes are great for brunch or even a light supper.

Wild Rice Pancakes Recipe photo by Taste of Home

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Ingredients

1/2 pound fresh mushrooms, sliced
1/2 cup chopped green onions
2 tablespoons butter
2 cups cooked wild rice
1/3 cup whole milk
3 large eggs, lightly beaten
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Canola oil

Directions

In a large skillet, saute mushrooms and onions in butter until tender. Transfer to a large bowl; cool. Stir in the rice, milk and eggs. Combine flour, baking powder and salt; gradually stir into rice mixture just until combined.
Heat 2 tablespoons oil in the same skillet over medium heat. Drop batter by 2 tablespoons into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.

Editor's Note: Two-thirds cups uncooked wild rice yields 2 cups cooked wild rice.

Nutrition Facts

2 each: 161 calories, 5g fat (2g saturated fat), 79mg cholesterol, 274mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 6g protein.

Wild Rice Pancakes

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Ingredients

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