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Wild Rice Pancakes Recipe
|Onion||1 Small, minced|
|Fresh mushrooms||1⁄2 Pound, chopped (250 Gram)|
|Butter||65 Gram (1/4 Cup)|
|Boiled wild rice||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Plain flour||1 1⁄4 Cup (20 tbs)|
|Milk||85 Milliliter (1/3 Cup)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Serving size: Complete recipe
Calories 2277 Calories from Fat 1057
% Daily Value*
Total Fat 120 g184.2%
Saturated Fat 46.5 g232.3%
Trans Fat 0 g
Cholesterol 782.7 mg
Sodium 3491.6 mg145.5%
Total Carbohydrates 252 g84.1%
Dietary Fiber 21.4 g85.5%
Sugars 14.8 g
Protein 54 g108.4%
Vitamin A 48.9% Vitamin C 23.1%
Calcium 98.3% Iron 33.2%
*Based on a 2000 Calorie diet
Remove from heat and cool.
Beat the eggs and add to the onion and mushroom mixture.
Stir in the wild rice.
Sift together the baking powder, salt and flour and add to the rice mixture.
Add the milk and mix thoroughly.
Heat enough oil in a frypan to cover the bottom to a depth of 1/4 inch (5 mm).
Drop a tablespoonful of the batter into the hot oil and cook until golden brown.