Yield
Makes about 30 cakes; 6 to 8 appetizer servings

Pam Norby created this appetizer as a way of saying thanks to a Minnesota relative for her yearly gift of freshly harvested wild rice. She tops the nutty-tasting pancakes with sour cream and caviar. We've suggested a relatively economical salmon or whitefish roe, but you can skip the caviar altogether and just use sour cream. Use leftover wild rice or cook purchased rice according to package instructions.

How to Make It

Step 1

Rinse and drain mushrooms. Trim off and discard tough stem ends and any bruised areas; finely chop mushrooms.

Step 2

In a bowl, beat eggs to blend. Add mushrooms, rice, cheese, bread crumbs, green onions, hot sauce, thyme, salt, and pepper; mix until well blended.

Step 3

Heat 1/2 tablespoon olive oil in a 10- to 12-inch frying pan over medium-high heat. Spoon rice mixture in 1-tablespoon portions, slightly apart, into pan; with back of spoon, flatten into 3-inch rounds. Cook pancakes, turning once, until browned on both sides, 4 to 6 minutes total. With a spatula, transfer to a 12- by 15-inch baking sheet lined with paper towels and keep warm in a 200° oven. Repeat to cook remaining pancakes, adding more oil to pan as needed.

Step 4

Arrange pancakes in a single layer on a platter. Dollop sour cream equally on pancakes. Top each with 1/2 teaspoon salmon roe if desired.

Step 5

Nutritional analysis per pancake.

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