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McFadden Farm Wild Rice Pancakes


1 cup McFadden Farm Wild Rice 
2 ¾ cup Water  
1 tsp Salt
¾ cup finely diced Carrot 
¾ cup finely diced Celery 
1 cup finely diced Onion 
1/3 cup finely chopped Scallion 
¾ tsp McFadden Farm Thyme 
3 TBS butter 
2 Eggs
¾ cup Milk
1 cup Flour


Cook Wild Rice as you normally would, transfer to bowl, let cool. Saute veggies and Thyme in butter for 10 minutes until tender, transfer to bowl. Whisk together egg and milk, add to Wild Rice. Add veggies to Wild Rice mixture. Stir in flour. Add salt and pepper to taste. Cook on griddle in hot oil – keep small batches going – ¼ cup max batter.