Apple-Wild Rice Oven Pancake

A great recipe for leftover wild rice! Apples and wild rice make a great-tasting combination in this speedy breakfast delight.

Prep Time: 15 min
Total Time: 31 min
Makes: 6 servings

(6 ratings)

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2	cups Original Bisquick® mix
1	cup milk
2	tablespoons sugar
2	tablespoons vegetable oil
2	eggs
1/2	cup cooked wild rice
1	medium cooking apple, peeled and chopped (1 cup)
	Lingonberry sauce, if desired

Serve with...

Glazed Fruit-Filled Drop Biscuits
Total Time: 30 min

1.	Heat oven to 425ºF. Grease jelly roll pan, 15 1/2x10 1/2x1 inch.
2.	Stir Bisquick, milk, sugar, oil and eggs in large bowl until blended. Stir in wild rice and apple. Spread in pan.
3.	Bake uncovered 14 to 16 minutes or until top is light golden brown. Serve immediately, with lingonberry sauce.
High Altitude (3500-6500 ft) Heat oven to 450ºF.

Do-Ahead Tip

Since wild rice takes a while to cook, why not make it ahead and freeze, and make extra for that favorite soup or casserole.

Substitution

Try fruit-flavored syrup instead of the Lingonberry sauce.

Nutrition Information:

1 Serving: Calories 290 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 3 g); Cholesterol 75 mg; Sodium 610 mg; Total Carbohydrate 37 g (Dietary Fiber 1 g); Protein 7 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 12 %; Iron 8 % Exchanges: 2 1/2 Starch; 2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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