Directions:
- Melt butter in a skillet over medium heat, add shallot, and cook until tender. Set aside.
- Combine flour, baking powder, and salt in a food processor, or in a medium bowl with a whisk.
- Add the shallots, eggs, and milk, and beat or process just until smooth. The batter will be thin, but thicker than crepe batter.
- Stir in the wild rice.
- Heat a griddle or heavy skillet over medium heat until a drop of water skates over the surface, then lightly grease with butter or oil.
- Using a 1/8 cup measure for each pancake, pour the batter onto the griddle.
- Cook until bubbles form on the surface, the edges are dry, and the bottoms are golden brown, about 2 minutes.
- Turn once, cooking the other side until golden, about 1 minute more.
- Serve immediately or keep warm in a 200° oven until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.26 Kcal (905 kJ) | ||
| Calories from fat | 58.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.52g | 10% | |
|---|---|---|---|
| Cholesterol | 103.94mg | 35% | |
| Sodium | 253.06mg | 11% | |
| Potassium | 476.98mg | 10% | |
| Total Carbs | 31.03g | 10% | |
| Sugars | 3.92g | 16% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 8.8g | 18% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 1.5mg | 8% | |
| Calcium | 184.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 140.69 Kcal (589 kJ) | ||
| Calories from fat | 38.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.24g | 10% | |
|---|---|---|---|
| Cholesterol | 67.62mg | 35% | |
| Sodium | 164.63mg | 11% | |
| Potassium | 310.31mg | 10% | |
| Total Carbs | 20.19g | 10% | |
| Sugars | 2.55g | 16% | |
| Dietary Fiber | 1.33g | 8% | |
| Protein | 5.72g | 18% | |
| Vitamin C | 1mg | 2% | |
| Iron | 1mg | 8% | |
| Calcium | 120.1mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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