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Wild Rice Pancakes

5 | 1 Reviews
Total Time:Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Virginia Byers, Minneapolis, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 03, 2022

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.

Editor's Note: Two-thirds cups uncooked wild rice yields 2 cups cooked wild rice.
TEST KITCHEN APPROVED

Wild Rice Pancakes

Contest Winner
5 | 1 Reviews Add your review
Yield:1-1/2 dozen
Prep:15 min
Cook:10 min
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Ingredients

  • 1/2 pound fresh mushrooms, sliced
  • 1/2 cup chopped green onions
  • 2 tablespoons butter
  • 2 cups cooked wild rice
  • 1/3 cup whole milk
  • 3 large eggs, lightly beaten
  • 1-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Canola oil
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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.

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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