Savory Wild Rice Pancakes
From modelsmom 14 years agoIngredients
- 1/4 cup (half stick) unsalted butter shopping list
- 1 medium shallot, minced shopping list
- 1 cup all-purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 1/2 tsp salt shopping list
- 3 large eggs shopping list
- 1 cup whole milk shopping list
- 1 1/2 cups cooked and cooled wild rice shopping list
How to make it
- Melt butter in a skillet over medium heat, add shallot, and cook until tender. Set aside.
- Combine flour, baking powder, and salt in a food processor, or in a medium bowl with a whisk.
- Add the shallots, eggs, and milk, and beat or process just until smooth. The batter will be thin, but thicker than crepe batter.
- Stir in the wild rice.
- Heat a griddle or heavy skillet over medium heat until a drop of water skates over the surface, then lightly grease with butter or oil.
- Using a 1/8 cup measure for each pancake, pour the batter onto the griddle.
- Cook until bubbles form on the surface, the edges are dry, and the bottoms are golden brown, about 2 minutes.
- Turn once, cooking the other side until golden, about 1 minute more.
- Serve immediately or keep warm in a 200° oven until ready to serve.
People Who Like This Dish 1
- peetabear Mid-hudson Valley, NY
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- modelsmom Worcester, MA
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