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.
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.
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Average Rating:
Karen R
Apr 8, 2020
I followed the recipe as printed it turned out very good both my husband and I enjoyed it very much I was able to use my left over wild rice from another day it was a winner.
Reviews
I followed the recipe as printed it turned out very good both my husband and I enjoyed it very much I was able to use my left over wild rice from another day it was a winner.