WILD RICE PANCAKES WITH MUSHROOMS AND GOAT CHEESE RECIPE
Provided by lbbliss
Number Of Ingredients 14
Steps:
- 1. Place a medium skillet over medium heat for about a minute, then add 1 TBSp of the olive oil and swirl to coat the pan. Toss in the mushrooms and cook, stirring, over medium heat for 5 minutes. Sprinkle in 1/2 tsp of the salt and saute for 5 minutes longer. Stir in the garlic and lemon juice and cook for 1 minute longer to soften the garlic before removing the pan from the heat. 2. Beat the eggs in a medium large bowl. Whisk in the flour and the remaining 1/2 tsp salt. When this mixture is uniform, stir in the cooked mushrooms, including all their juices (there's no need to wash the pan). Add the scallions, wild rice, goat cheese, and black pepper and stir until well combined. 3. Wipe out the skillet and heat over medium heat for about a minute, then add abvout 1/2 TBSP olive oil and swirl to coat the pan. Melt in about a tsp of butter, if desired, and tilt the pan to distribute the butte. When it's hot enough to instantly sizzle a crumb, use a nonstick sprayed 1/4 cup measure with a handle to scoop as many cakes as will fit in a single layer into the pan and fry for 2 to 3 minutes on each side, or until golden. Continue to cook in batches, using additional oil and/or butter as needed until all the batter has been used. Serve hot or warm. Optional enhancements: Top with sour cream, yogurt, thin rings of sliced scallions or baby leek on top, torn fresh flat leaf parsley on top or guacamole
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Kitty Cat
kitty_cat56@gmail.comI thought these pancakes were just okay. The flavor was a little bland for my taste.
FOX GM
fox32@yahoo.comThese were amazing! I'm definitely making them again.
Kaimul Islam
i.kaimul59@gmail.comI've tried this recipe a few times now and I can never seem to get the pancakes to cook evenly. They always end up burnt on the outside and raw on the inside.
Mia Sausedo
sausedo@yahoo.comThese pancakes are so easy to make and they're always a hit with my family. I love that I can use up leftover rice to make them.
GAMING MITHUN
gaming-mithun@yahoo.comI'm not a huge fan of wild rice, but these pancakes were surprisingly good. The goat cheese and mushrooms really helped to balance out the flavor.
Billy Shaw
billyshaw13@gmail.comMeh.
Alejandro Mendez
amendez80@gmail.comDelicious! I made these for brunch and they were a hit. The pancakes were light and fluffy, and the mushrooms and goat cheese were a perfect combination.
RK BOS
r_b75@hotmail.comThese pancakes were a little too dry for my taste. I think I'll add some more liquid next time.
selim hassen
hassen.selim@hotmail.frNot bad, but not my favorite.
Raja
raja78@yahoo.comI've made these pancakes several times now and they're always a crowd pleaser. I love the unique flavor of the wild rice and the goat cheese adds a nice tang. I usually serve them with a side of fruit or yogurt.
Mia Rose Meow
r_mia76@yahoo.comEasy to follow recipe, turned out great!
Gisan Khan
kgisan76@gmail.comThese wild rice pancakes were a hit! The combination of flavors and textures was perfect. The pancakes were crispy on the outside and fluffy on the inside, and the mushrooms and goat cheese added a savory and creamy touch. I will definitely be making