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Wild Rice Pancakes


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Wild Rice Pancakes


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Wild Rice Pancakes

You can warm the maple syrup in the microwave so it doesn’t cool off the pancakes when it’s poured on top.


  • Prep Time : 20 minutes min
  • Cook Time : 12 minutes min
  • Ready Time : 32 min




  • 1/2 cup potato starch
  • 1 teaspoon Kosher salt
  • 1/4 cup soy milk
  • 1 large egg, beaten
  • 2 cups cooked wild rice
  • 1/4 cup chopped scallions
  • 2 to 3 Tablespoons canola oil
  • Maple syrup


1 In a large bowl, whisk potato starch and salt with soy milk and beaten egg. Add wild rice and scallions.
2 Over high heat, heat enough oil to lightly cover the bottom of a large saute pan; reduce heat to medium.
3 Ladle 1/4 cup of batter per pancake into hot oil. Make enough pancakes to fill the pan without overcrowding.
4 For crispy pancakes, make sure the edges don’t touch. Cook over medium heat for 2 to 3 minutes on each side. Repeat until all batter is used. Serve warm with maple syrup.


Source: Quick and Kosher: Meals in Minutes


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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