Wild-Rice Pancakes

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Preparation info

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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  • ¼ cup uncooked wild rice
  • 2 eggs
  • 1 cup milk
  • 2 tablespoons all-purpose flour
  • Pinch of salt
  • Butter for frying


  1. Put the wild rice into the container of an electric blender. Cover and blend on high speed for one minute. Add the eggs, milk, flour and salt. Cover and blend on high speed for thirty seconds.

  2. Fry the batter in plenty of butter on a hot griddle until browned on both sides, making small thin pancakes about three inches in diameter. While one batch cooks, stir remaining batter occasionally.

  3. Drain the pancakes on absorbent paper, fold them into quarters, sprinkle them with salt, and serve as hors d’oeuvre.

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