Beat eggs in a medium-large bowl. Whisk in flour and remaining salt. When all is mixed stir in mushrooms, including any pan juices. Add wild rice, cheese, and black pepper and stir well.
Wipe out the skillet and heat over medium for about 1 minute. Swirl in 1/2 Tbs olive oil and about a teaspoon of butter. When pan is hot enough to sizzle a crumb, use a 1/4 cup measure to scoop pancakes into the pan. Fry for 2 to 3 minutes on each side, or until golden.