Unique and nutty pancakes with bits of wild rice for a chewy texture and earthy taste.
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
Instruction
- 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.
