Wild Rice Pancakes
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 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
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1/2 pound fresh mushrooms, sliced
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1/2 cup chopped green onions
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2 tablespoons butter
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2 cups cooked wild rice
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1/3 cup whole milk
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3 large eggs, lightly beaten
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1-1/4 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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Canola oil
Directions
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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.
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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.
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3.
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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