Wild Rice & Smoked Cheddar Pancakes

Wild Rice & Smoked Cheddar Pancakes

Ingredients:
1 cup all-motive flour
1/4 cup minced fresh parsley
2 scallions, chopped (white & smooth green areas)
2 teaspoons minced fresh sage leaves or 1 teaspoon dried sage leaves
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup milk
3 large eggs
3 tablespoons butter, melted
1 1/2 cups cooked wild rice
3/4 cup shredded smoked Cheddar cheese

Directions:
1. Pinch of cayenne (optional)
2. Preheat the oven to 200°F in a medium-size bowl, blend the flour, parsley, scallions, sage, baking powder, salt, pepper, and cayenne, if preferred.
3. In a small bowl, whisk together the milk, eggs, and butter. Pour this mix into the dry ingredients, stirring with a pair simple strokes to kind a lumpy batter. add the rice and cheese, stirring until properly combined.
4. Warm a griddle or large heavy skillet over medium-large warm until scorching, or until a couple drops of water sizzle on the look. Lightly grease the griddle.
5. For each pancake, pour over 1/4 cup batter on to the warm griddle. Cook for about 1 1/2 minutes, until countless bubbles feel on the seem and the edges overall look dry. Right before turning the pancakes, raise the edges to watch that the undersides are golden brown. Transform the pancakes and cook for 1 moment far more, or until the undersides are golden brown. Move the pancakes to a baking sheet, cover loosely with foil, and continue to keep very hot in the oven. Repeat with the remaining batter.
6. Move the pancakes to warmed serving plates. Would make 10 to 12 pancakes.