Wild Rice Hotcakes

Preparation info

  • Difficulty


  • Makes

    10 to 12

Appears in


  • 1 free-range egg
  • 300 mls (½ pint) semi-skimmed or skimmed milk
  • 1 heaped tablespoon plain yoghurt
  • 200 g (7 oz) plain flour
  • 1 teaspoon baking powder
  • 100-150 g (4-5 oz) cooked wild rice
  • oil or butter for frying, or use a non-stick pan


Beat the egg, milk, yoghurt, flour and baking powder to make a thick, smooth, lump-free batter. Stir in the wild rice, and wait until the batter begins to froth and bubble slightly on the surface. This indicates that the mixture is aerating because of the baking powder’s action and will produce a light batter.

Make sure the pan, and fat, if using it, are hot. Pour in the batter until it covers the area of a small saucer. Do not shake the pan or spread the mixture. When the surface is matt, dry and full of holes, turn it over, and cook the underside for 2 to 3 minutes. Stack the hotcakes on a plate set over a pan of hot water, until you have cooked all the batter.

These are marvellous for a leisurely breakfast served with maple syrup or crisply cooked bacon.