Savory, earthy, and pungent, these
incredibly satisfying pancakes are almost like little individual
omelets. They reheat well in a microwave or a toaster oven–
and also taste good at room temperature–so try packing a few
in your lunch bag for a late morning breakfast break or for
lunch.
- The batter keeps well for several
days in a tightly covered container in the refrigerator.
- Cook the wild rice ahead of time.
(Guidelines follow the recipe.)
- To keep the pancakes warm,
transfer them to a rack on a baking tray, and place the tray in a
200°F oven until serving time. (The rack keeps them crisp.)
They are also good at room temperature.
1 tablespoon olive oil
12 medium-sized mushrooms (1 1/2-inch diameter), sliced
1 teaspoon salt
1 teaspoon minced garlic
2 teaspoons fresh lemon juice
4 large eggs
1/3 cup unbleached all-purpose flour or rice flour
4 scallions, minced
1 cup cooked wild rice (see below)
1 cup (about 5 ounces) crumbled goat cheese
1/8 teaspoon black pepper
Nonstick spray for the pan
A little unsalted butter for the pan (optional)
Optional Toppings
Sour cream or yogurt
Flat-leaf parsley (torn leaves)
Minced chives
Chive blossoms
- Place a medium-sized skillet over
medium heat for about 1 minute. Add 1 tablespoon olive oil and the
mushrooms, and sauté over medium heat for 5 minutes. Stir in
1/2 teaspoon of the salt and sauté 5 minutes longer. Stir in
the garlic and lemon juice and remove the pan from the heat without
cooking the mixture any further.
- Beat the eggs in a medium-sized bowl. Whisk in the flour and
the remaining 1/2 teaspoon salt. When this mixture is uniform, stir
in the cooked mushrooms, including all their juices. Add the
scallions, wild rice, goat cheese, and black pepper, and stir until
well combined.
- Wipe out the skillet used in Step 1, and return it to medium
heat. After a minute or two, spray lightly with nonstick spray, and
if you like, melt in a little butter. When the cooking surface is
hot enough to sizzle a bread crumb, use a 1/4-cup measure with a
handle to scoop batter onto the hot pan, and fry for about 2 to 3
minutes on each side, or until golden.
- Serve hot, warm, or at room temperature with the topping(s) of
your choice. Decorate with purple chive blossoms, if you're lucky
enough to have some.
To cook wild rice:
1 cup wild rice
2 1/2 cups water
1/4 teaspoon salt
Place the wild rice, water, and salt in a medium-sized saucepan and
bring to a boil over medium heat. When it reaches a boil, cover the
pot, and lower the heat to the slowest possible simmer. Cook for 1
1/4 hours, or until all the water is absorbed and the rice is
tender and has "butterflied" or burst open. (If the grain has
become tender, but there is still water left, drain it off.)
Yield: About 3 cups