Adventures of an unfussy foodie.

August 06, 2013

Wild Rice Buttermilk Pancakes


Maybe you're looking at me like I'm crazy right now, and I don't necessarily blame you.
Wild rice? In pancakes?

Yes.
That is what I said, and I fully intend to win you over on this.

If we already had a smell-o-vision feature on TV or the internet, my job would be a whole lot easier, because then you would already be drifting unbidden toward my kitchen asking me to pass the butter. Pancakes have that effect on people, I find.
Well, okay, pancakes have that effect on ME. And I am people.

The real star here, though, is the texture. When you fold the wild rice into your fluffy pancake batter, what you end up with is a fluffy-yet-chewy, tender-yet-toothsome, heavenly, hearty ... thing! The rice also brings this nuttiness to the party, which I adore. It makes a regular pancake something extra special in a way I find difficult to describe. Really, you'll just have to try them for yourself.

Deal?

Okay, then. Deal.


Wild Rice Buttermilk Pancakes

Ingredients:
1 3/4 c. flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg, beaten
1 1/2 c. buttermilk
3 Tbsp. oil (I use canola)
3/4 c. cooked wild rice (can be cooked well ahead of time and refrigerated or frozen until needed, just make sure you use rice that has been cooked in plain water, not some sort of broth or stock)

Directions:
Measure flour, sugar, baking powder, baking soda, and salt into a large mixing bowl and whisk to combine. In another bowl, combine egg, buttermilk, and oil. Add to dry ingredients, stirring only until just moistened. The batter will be lumpy, and that's a good thing. Fold in wild rice, stirring only until just incorporated. Set this aside for a few minutes while your griddle heats over medium  heat.

Once griddle is nice and hot, pour batter on in 1/4 c. mounds (I like to use my muffin scoop for this) and cook on first side until edges begin to dry and bubbles burst on the top of the pancake. Flip and c
ook on the other side 1 or 2 minutes more, or until golden. Remove from griddle and place on a warm plate covered loosely with foil (I make a little tent with my foil; crease it down the middle and overturn it on top of the plate). Serve warm with butter and syrup -- gratuitous amounts of syrup.

5 comments:

  1. Man, oh Man. You do come up with fab recipes. I am loving this one. But then again I loooooooooove rice.

    ReplyDelete
  2. will share this on facebook and pinterest.

    ReplyDelete
  3. Still dreaming about these. The OH has banned me from talking about them.

    ReplyDelete
    Replies
    1. Maybe you just need to make him some. Actions speak louder than words, you know. ;D

      Delete

Will work for food... I mean comments

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