Wild Rice Pancakes

This isn't really a single-serving recipe (they rarely are), but the leftover pancakes are pretty good warmed up, so consider this lunch the next day, too. The recipe is from Mollie Katzen's Sunlight Cafe, her newest cookbook, which is all "breakfast" foods (although these don't seem like breakfast to me). They have wild rice, scallions, mushrooms and goat cheese, so were the perfect candidate for a night when Todd was at class.

I cooked the wild rice in the microwave following directions on the box, except that I had to keep adding water because it kept boiling away mid-cooking: 1/4 cup wild rice and probably about a cup of water in the microwave on high for about 20 minutes, stirring it every 5 minutes and adding more water if it needs it. The times probably vary depending on the microwave, too, but since this isn't really rice, and doesn't get sticky and gross if you mess with it, it's easier to play it by ear (or by taste and touch).

While that was going on, I salted and sauteed the mushrooms for about 10 minutes, then added a minced garlic clove and a squeeze of juice from half a lemon. Then I beat 2 eggs until mixed and added 2 generous tablespoons flour and some salt. Mixed that until uniform, then added the cooked wild rice, a large sliced scallion, goat cheese crumbles, pepper and the mushroom mixture. Heated oil in the same skillet I cooked the mushrooms and used 1/4 cup of batter per pancake. Flipped 'em after 2 or 3 minutes and finished cooking on the other side.