Wild Rice Pancakes

By GratefulSea

From the cookbook, "Secret Ingredients- the magical process of combining flavors," by Michael Roberts. The batter was much thinner than I was expecting, so I added maybe 2 more Tblsp of flour and 2 more Tblsp of rice. Next time I'll make a mushroom sauce to top them with.

Ingredients

• 1-1/2 cups slightly overcooked wild rice
• 1 Tblsp finely minced shallots
• 1 teaspoon finely minced garlic
• 1 egg
• 2 Tblsp all-purpose flour
• 6 Tblsp milk
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 4 Tblsp unsalted butter, melted

Details

Servings 3

Preparation

Step 1

Place all ingredients except for 3 Tablespoons butter in a food processor and quickly pulse about 10 times to break the mixture into a very coars batter consistency. Preheat oven to 200 degrees.

Melt a scant Tablespoon butter in a medium skillet over medium heat without letting it burn. Dollop soup spoons of batter into the hot skillet and cook until bubbles form on the surface and pancakes are firm.

Flip pancakes and continue to cook for 2 minutes or until golden.

Repeat until all batter is used, adding remaining butter to skillet as needed. Keep the pancakes warm in the oven while preparing the other batches.

Makes 8 pancakes, 4 servings. Serve as a side dish, plain or with a mushroom sauce