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Wild Rice and Mushroom Pancakes

Makes about 30 cakes; 6 to 8 appetizer servings

Pam Norby created this appetizer as a way of saying thanks to a Minnesota relative for her yearly gift of freshly harvested wild rice. She tops the nutty-tasting pancakes with sour cream and caviar. We've suggested a relatively economical salmon or whitefish roe, but you can skip the caviar altogether and just use sour cream. Use leftover wild rice or cook purchased rice according to package instructions.

 1/2 pound crimini or common mushrooms
 2 large eggs
 1 cup cooked wild rice (see notes)
 1 cup shredded cheddar cheese
 1/2 cup fine dried bread crumbs
 1/2 cup minced green onions, white and pale green parts only
 2 teaspoons hot sauce
 1/2 teaspoon dried thyme
 1/4 teaspoon salt
 1/4 teaspoon pepper
  About 2 tablespoons olive oil
 1/2 cup sour cream
  About 2 ounces salmon or whitefish roe (optional; see notes)
Step 1

Rinse and drain mushrooms. Trim off and discard tough stem ends and any bruised areas; finely chop mushrooms.

Step 2

In a bowl, beat eggs to blend. Add mushrooms, rice, cheese, bread crumbs, green onions, hot sauce, thyme, salt, and pepper; mix until well blended.

Step 3

Heat 1/2 tablespoon olive oil in a 10- to 12-inch frying pan over medium-high heat. Spoon rice mixture in 1-tablespoon portions, slightly apart, into pan; with back of spoon, flatten into 3-inch rounds. Cook pancakes, turning once, until browned on both sides, 4 to 6 minutes total. With a spatula, transfer to a 12- by 15-inch baking sheet lined with paper towels and keep warm in a 200° oven. Repeat to cook remaining pancakes, adding more oil to pan as needed.

Step 4

Arrange pancakes in a single layer on a platter. Dollop sour cream equally on pancakes. Top each with 1/2 teaspoon salmon roe if desired.

Step 5

Nutritional analysis per pancake.

Nutrition Facts

Servings Makes about 30 cakes; 6 to 8 appetizer servings

Amount Per Serving
Calories 52Calories from Fat 60
% Daily Value *
Total Fat 3.4g6%

Saturated Fat 1.5g8%
Cholesterol 20mg7%
Sodium 74mg4%
Total Carbohydrate 3.2g2%

Dietary Fiber 0.3g2%
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.