Wild Rice Pancakes Recipe
Ingredients
| Onion | 1 Small, minced | |
| Mushrooms | 1/2 Pound, chopped | |
| Butter | 1/4 Cup (16 tbs) | |
| Eggs | 3 | |
| Wild rice | 2 Cup (16 tbs), boiled | |
| Baking powder | 2 Teaspoon | |
| Salt | 1 1/4 Teaspoon | |
| Plain flour | 1 1/4 Cup (16 tbs) | |
| Milk | 1/3 Cup (16 tbs) | |
| Frying Oil | 2 Cup (16 tbs) (For frying) |
Directions
Saut the onion and mushrooms in the butter until the onion is transparent.
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.
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.
Chef
