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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. Ingredients:
1 1/4 cups wild rice |
5 cups water |
3 eggs |
3 cups buttermilk |
1 teaspoon vanilla extract |
3 cups all-purpose flour |
1/4 cup white sugar |
1 tablespoon baking powder |
1 1/2 teaspoons ground nutmeg |
3/4 teaspoon salt |
3 tablespoons butter, melted |
Directions:
1. 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.
2. 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.
3. 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.
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