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Ingredients
| wild rice: 1 1/4 cups |
| water: 5 cups |
| eggs: 3 |
| buttermilk: 3 cups |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 1/4 cup |
| baking powder: 1 Tbl |
| ground nutmeg: 1 1/2 tsp |
| salt: 3/4 tsp |
| salted butter: 3 Tbl (melted) |
Wild Rice Pancakes
Credit: AllRecipes
User rating:
"Wild rice gives these fluffy pancakes a wonderful texture and hint of nutty flavor. Feel free to use more or less wild rice, depending on your preference."
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Prep Time
10 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
Directions
- Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more.
- Whisk eggs, buttermilk, and vanilla in a large bowl. Combine flour, sugar, baking powder, nutmeg, and salt in a separate large bowl. Slowly add the dry ingredients to the egg mixture, beating well to make a smooth batter. Stir in butter and cooked wild rice.
- Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.