Wild Rice Pancake Appetizers

Melt butter in large pan on medium heat. Add onion and cook until softened, about 5 minutes without browning. Set aside to cool slightly.

In a large bowl, stir flour, baking powder and salt together until blended. Add onions and butter, eggs and milk to flour mixture. Stir until well blended. The batter should be smooth and a little thinner than pancake batter. If batter is too thick, stir in a little more milk. Stir in rice.

Heat a large nonstick skillet. Add a little of the unsalted butter, enough to make a very thin coating on the skillet. Spoon 2 Tb. of batter onto hot skillet. Cook until nicely browned on one side. Turn and cook about 2 minutes longer.

Keep finished pancakes hot in a 300 degrees F oven on a baking sheet until all the batter has been used. Top each pancake with a dollop of red pepper jelly. Fold in half and serve.

* If you prefer, rather than red pepper jelly, garnish these tasty pancakes with creme fraiche and chopped smoked salmon.