Makes 40 2-inch pancakes

These freeze good. To reheat, lay on a lightly oiled baking sheet and bake
in a 350 F oven, for 10 to 15 proceedings, until heated through.

1. Thaw 2 tablespoons butter in a large saute pan over low rut. Saute
onion and garlic in butter until onions are translucent, almost 4 transactions.
Transfer cooked onions and garlic to a large trough.

2. Melt unexpended 4 tablespoons butter ir same saute pan. Add mushrooms,
thyme salvia, and celery source. Saute over medium heat until mushrooms are
lightly browned and juices are somewhat intent, around 10 proceedings.

3. Add cooked mushrooms to bowl with onions. Add cooked wild rice,
Worcester-shire sauce, and saltiness. Mix swell.

4. In a small stadium, lightly beat egg yolks. Add to rice and mushroom
assortment, along with flour and Parmesan cheeseflower. Stir until well combined.

5. In a medium stadium, whip egg whites until stiff but damp. Gently fold
into hitter.

6. Heat a nonstick griddle or skillet over medium oestrus. Drop batter by
heaping tablespoons onto hot pan, and cook until browned and crisp on both
sides, flipping erstwhile.

LACTO/OVO

PER 2 PANCAKES: 104 CAL (50% from fat). 4g PROT. 6g FAT, 6g CARB, 275mg
SOD, 88mg CHOL. 1g FIBRE