Wild Rice Griddlecakes
Wild Rice Griddlecake with Honey-Dijon Seasoned Sour Cream
Ingredients
1 ½ cups
Kowalski's Wild Rice, prepared according to pkg. directions, cooled
¼ cup
flour
¼ cup
panko breadcrumbs
1 tsp.
kosher salt
½ tsp.
baking soda
½ tsp.
baking powder
½ tsp.
dried thyme (or 1 tsp. fresh)
- freshly ground Kowalski's Black Peppercorns, to taste
½ cup
plain Greek yogurt
1
egg
1 cup
grated carrots
½ cup
freshly grated Kowalski's Parmesan Cheese
¼ cup
sliced green onion
- Honey-Dijon Seasoned Sour Cream, for serving (optional)
- microgreens, for garnish (optional)
Directions
- In a medium mixing bowl, stir together first 8 ingredients (through pepper); set aside.
- In a separate medium mixing bowl, whisk together yogurt and egg.
- Gently mix wet mixture into dry mixture until just combined.
- Fold in carrots, cheese and onion.
- Heat a large nonstick skillet or griddle to medium heat; spray with cooking spray.
- Working in batches, scoop about ⅓ cup batter into skillet. Form batter into 3-4" circles, pressing down slightly; cook until edges are set and dry and bottom of griddlecakes are dark golden-brown (about 3 min.). Flip griddlecakes; cook until golden-brown on the other side (about 2 min.). Wipe skillet clean; respray pan and repeat with remaining batter.
- Top griddlecakes with seasoned sour cream; garnish with microgreens. Serve warm.
Tasty Tip:
- We recommend Kowalski's Cultivated Long-Grain Wild Rice for this recipe, but our Cracked Wild Rice will also work.
