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Wild Rice Pancakes

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  Onion 1 Small, minced
  Fresh mushrooms 1⁄2 Pound, chopped (250 Gram)
  Butter 65 Gram (1/4 Cup)
  Eggs 3
  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)

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.

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Nutrition Rank

Nutrition Facts

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 mg260.9%

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

Wild Rice Pancakes Recipe