Show Subscription Form




Wild Rice Pancakes Recipe
Wild Rice Pancakes Recipe photo by Taste of Home

Wild Rice Pancakes Recipe

Be the first to add a review
Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 9 servings

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

Nutritional 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.

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. Yield: 1-1/2 dozen.
Editor's Note: Two-thirds cups uncooked wild rice yields 2 cups cooked wild rice.
Originally published as Wild Rice Pancakes in Country October/November 1995, p49

Nutritional 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.

Reviews for Wild Rice Pancakes

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image