Wild Rice Griddle Cakes
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
59
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1.5 cups
Cooked Wild Rice1 cup
Grated Parmesan1 tsps
Dried Thyme1 tsp
Salt1
Pepper1 tsp
Baking Powder1 cup
All-Purpose FlourDirections:
1
In a bowl, mix rice, carrots, onions, cheese, and thyme, add salt and pepper, to taste
2
Sprinkle baking powder and flour over mixture, then stir well
3
Pour in eggs and mix lightly until blended
4
Heat a cast-iron frying pan over a fire or over medium-high heat
5
Add a thick film of oil
6
Drop 3 or 4 heaping spoonfuls of batter into pan and flatten slightly, making cakes about 3-inches in diameter
7
Cook until crispy and well browned on bottom (about 3 minutes), turn cakes with a spatula, and cook until browned on the other side (about 2 minutes)
8
Drain on paper towels
9
Repeat with remaining batter, adding more oil as necessary
10
Serve hot