Wild Rice Pancakes
Yield
12 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 4 | teaspoons |
baking powder
|
|
| 3 | tablespoons |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 ½ | cups |
milk
|
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | tablespoon |
sour cream
|
|
| ¾ | cup |
wild rice
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 2E+1 | ml |
baking powder
|
|
| 45 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 355 | ml |
milk
|
|
| 79 | ml |
vegetable oil
|
|
| 15 | ml |
sour cream
|
|
| 177 | ml |
wild rice
cooked |
|
Directions
Mix flour, salt, baking powder and sugar.
Set aside.
Beat eggs; add milk, oil, sour cream and wild rice.
Add to dry ingredients.
Batter will be lumpy.
Cook on heated griddle.
