Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 161
  • Fat:
  • 5 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 79 mg
  • Sodium:
  • 274 mg
  • Carbohydrate:
  • 23 g
  • Fiber:
  • 2 g
  • Protein:
  • 6 g


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Wild Rice Pancakes

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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.

SERVINGS: 9

CATEGORY: Side Dish

METHOD: Other stovetop

TIME: Prep/Total Time: 25 min.

Ingredients:

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

Directions:

In a large skillet, saute mushrooms and onions in butter until tender. Place in a large bowl; cool. Add the rice, milk and eggs; mix well. Combine flour, baking powder and salt; stir into rice mixture just until combined. Coat the bottom of the skillet with oil; heat over medium heat. Drop batter by 2 tablespoons into hot oil. Cook about 3 minutes per side or until browned. Yield: 1-1/2 dozen. Editor's Note: Two-thirds cups uncooked wild rice yields 2 cups cooked wild rice.

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