Sunday, November 25, 2007

Wild Rice Pancakes

2 eggs
3/4 cup milk
3/4 cup flour
1/4 cup scallions
2 cups wild rice mix, cooked (or leftover from the day before)
Tabasco (optional)

Whisk together the milk and eggs. Add flour, and whisk until smooth. Add rice, scallions, salt/pepper/Tabasco to taste. Stir to combine.

Drop the rice mixture on a preheated non-stick griddle, using a 1/4 cup measure. Leave plenty of room as the pancakes will spread when cooked. Cook one minute, then flip. Cook an additional minute.

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