Apple-Wild Rice Oven Pancake

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

Minutes

Total Time

31

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 2 1/2 Starch;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.