Wild Rice Pancakes with Salmon Roe

In a blender or food processor, combine the cooked wild rice, salt, garlic, flour, baking powder, egg, and milk. Pulse on and off to make a coarse batter. Add 1 tablespoon of melted butter.

Over medium heat in a non-stick skillet, add the remaining butter and spoon in a single tablespoon of the batter to form small pancakes about 2 inches wide. Cook over medium heat for 2 to 3 minutes of the first side, until the bottoms are golden brown and the tops are set and slightly bubbly. Flip the pancakes and finish cooking them on the other side for 1 minute. Hold the pancakes in a 200 degrees F oven or serve immediately, with a small dollop of sour cream and salmon roe on top.