Savory pancakes made with wild rice for a chewy texture and nutty flavor—great as a side or brunch item.
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
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.
