Ingredients for Wild Rice Griddle Cakes
- Wild Rice
- Carrot
- Onion
- Parmesan Cheese
- Dried Thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons baking powder
- All Purpose Flour
- 2 large eggs
- Vegetable Oil
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How to Make Wild Rice Griddle Cakes
- In a large bowl, combine the cooked wild rice, milk, melted butter, chopped onion, green onions, salt, and pepper. Mix well.
- In a separate bowl, whisk together the baking powder and flour.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Gently fold in the eggs.
- Heat a lightly oiled griddle or large frying pan over medium-high heat. (Note: Adjust heat as needed to prevent burning.)
- Pour 1/4 cup of batter onto the hot griddle for each cake. Flatten slightly to form 3-inch cakes.
- Cook for 2-3 minutes per side, or until golden brown and crispy. Flip when edges look set and bubbles start to appear on the surface.
- As cakes are cooked, transfer them to a plate or wire rack to keep warm.
- Add more oil to the griddle as needed between batches.
- Serve the Wild Rice Griddle Cakes immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
12g
Fat
8g
Carbs
15g
