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Wild Rice Pancakes

Wild Rice Pancakes
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.
9 ServingsPrep/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
  • 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.
  • Yield: 1-1/2 dozen.
Editor's Note: Two-thirds cups uncooked wild rice yields 2 cups cooked wild rice.
© Taste of Home 2013

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Wild Rice Pancakes (continued)

Nutrition Facts: 1 serving (2 each) equals 161 calories, 5 g fat (2 g saturated fat), 79 mg cholesterol, 274 mg sodium, 23 g carbohydrate, 2 g fiber, 6 g protein.
© Taste of Home 2013