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Wild Rice Pancakes

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.

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

  1. 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.
  2. 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.
<b>Editor's Note:</b> 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.

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