Ingredients Jump to Instructions ↓

  1. 1 cup cooked wild rice

  2. 1/2 teaspoon salt

  3. 1 clove garlic , minced

  4. 3 tablespoons all-purpose flour

  5. 1/4 teaspoon baking powder

  6. 1 large egg , lightly beaten

  7. 1/4 cup milk

  8. 2 tablespoons unsalted butter , melted

  9. 1/3 cup sour cream

  10. 1/4 cup salmon roe

Instructions Jump to Ingredients ↑

  1. In a blender or food processor, combine the cooked wild rice, salt, garlic, flour, baking powder, egg, and milk. Pulse on and off to make a coarse batter. Add 1 tablespoon of melted butter. Over medium heat in a non-stick skillet, add the remaining butter and spoon in a single tablespoon of the batter to form small pancakes about 2 inches wide. Cook over medium heat for 2 to 3 minutes of the first side, until the bottoms are golden brown and the tops are set and slightly bubbly. Flip the pancakes and finish cooking them on the other side for 1 minute. Hold the pancakes in a 200 degrees F oven or serve immediately, with a small dollop of sour cream and salmon roe on top.


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