1 Leek, white & light parts only, diced & divided

2 Cups Sliced Crimini Mushrooms, divided

2/3 Cups All Purpose Flour

1/3 Cup Whole Wheat Flour

1 Tablespoon Baking Powder

1/4 teaspoon Salt

1 Cup Unsweetened Soy Milk

1/3 Cup Cooked Wild Rice

2 Tablespoons Safflower Oil, plus more for frying

 

Finely dice the leeks and slice the mushrooms. In a lightly oiled, large frying pan, sauté the leeks until softened. Roughly chopped 1/2 cup of the mushrooms then add to the leeks. In a large bowl, combine the flours, baking powder and salt. To it, add the wild rice and 1/3 of a cup of the mushroom leek mixture stirring to coat with the flour. Add the milk and oil just mixing until everything is just wet and combined. In a clean, hot frying pan, add a small amount of oil. Drop heaping tablespoonfuls of the pancake mixture into the frying pan and cook over a medium-high heat. Once the edges are firm and golden and the batter starts to bubble, flip each pancake to cook the other side until golden. Serve hot with a spoonful of the remaining mushroom leek mixture.