Wild Rice Hotcakes

• 1 free-range egg
• 300 mls (½ pint) semi-skimmed or skimmed milk

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