Wild Rice Pancakes 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.
Whisk eggs, buttermilk, and vanilla in a large bowl. Whisk flour, sugar, baking powder, nutmeg, and salt in a separate bowl. Slowly add the dry ingredients to the egg mixture, mixing well to make a smooth batter. Stir in butter and cooked wild rice.Advertisement
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.
Per Serving: 437 calories; protein 15.1g; carbohydrates 70.5g; fat 10.3g; cholesterol 113.2mg; sodium 741.5mg. Half a cup of raw wild rice yields a little more than 1 1/2 cups cooked. To cook wild rice: Combine 1/2 cup wild rice and 2 cups cold 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, about 45 minutes depending on the variety of wild rice. Drain off any excess liquid, and spread out wild rice to cool in a shallow baking dish before proceeding with the recipe.