pancakes for dinner?

Why yes! Especially when they are made with wild rice and served with spinach. Little Man, a notorious grain-phobe, loved these and asked for them at every meal for days after I made the first batch. They froze very well and needed 20 seconds in the microwave to be perfectly reheated.

Wild Rice Pancakes

* 1 tablespoon chopped onions
* 2 teaspoons walnut oil
* 1 teaspoon butter
* 1 egg
* 1/2 cup milk
* 1/2 cup flour
* 1 tablespoon baking powder
* Pinch of salt
* 3/4 cup cooked wild rice
* 1/4 cup chopped scallions
* 1 tablespoon chopped parsley
* Canola oil, for cooking

Sauté the onions in the walnut oil and butter for 2 to 3 minutes or until light golden brown. Place the egg, egg yolk and milk in a medium bowl and whisk together until well blended. Sift together the flour, baking powder and salt. Add the egg mixture and whisk until smooth. Fold in the wild rice, cooked onions, scallions, dried cherries and parsley. Spoon 2 tablespoons of the pancake batter into a lightly oiled nonstick sautépan and cook the pancake for 1 minute on each side. Repeat this process for all of the pancake batter.

Adapted from The Kitchen Sessions with Charlie Trotter, Ten Speed Press, 1999