Wild Rice Pancakes Recipe
Wild Rice Pancakes Recipe photo by Taste of Home
Publisher Photo
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.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
9 servings
TOTAL 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.
Originally published as Wild Rice Pancakes in Country October/November 1995, p49

Nutritional Facts

2 each: 161 calories, 5g fat (2g saturated fat), 79mg cholesterol, 274mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 6g protein.

  • 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
  1. 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.
Originally published as Wild Rice Pancakes in Country October/November 1995, p49

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