Wild Rice Pancake

• 2/33/4 cup cooked wild rice
• 3 scallions, finely chopped
• Salt and freshly ground pepper
• 2 teaspoons instant-blending flour
• 1 egg
• Vegetable oil

1. Toss the rice with the scallions and season with salt and pepper to taste.
2. Beat the flour into the egg, and pour it into the wild rice.
3. Mix well.
4. Film the bottom of a large skillet with oil, heat it, and when it is hot, scoop up half the wild-rice batter and plop it into the pan.
5. Quickly flatten the cake out with a spatula.
6. Do the same with the remaining batter.
7. There will be lots of spluttering and popping, so beware.
8. When one side has crisped, turn each cake over with a spatula as best you can, and brown the other side.

rice, scallions, salt, instantblending flour, egg, vegetable oil

Taken from www.epicurious.com/recipes/food/views/wild-rice-pancake-378443 (may not work)