Recipe courtesy of Molly Yeh
Wild Rice Pancakes with Cherry Compote
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- Level: Easy
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 8 pancakes, about 1 cup compote
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 283
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 25 g
- Protein
- 6 g
- Cholesterol
- 37 mg
- Sodium
- 316 mg
Wild rice grows like crazy in Minnesota, so Molly is always looking for ways to add it to recipes. It has a heartier texture but adds a really nice nuttiness when folded into light, fluffy pancake batter, and the cherry compote adds the perfect amount of tartness.
- Level: Easy
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 8 pancakes, about 1 cup compote
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 283
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 25 g
- Protein
- 6 g
- Cholesterol
- 37 mg
- Sodium
- 316 mg
Ingredients
Pancakes:
Compote:
Directions
- For the pancakes: Combine the wild rice, 1 teaspoon of the cinnamon, 1 teaspoon of the salt, 1/4 teaspoon of the nutmeg and 3 cups water in a medium saucepan. Cover and bring to a simmer over medium-low heat. Cook until the rice is just tender, but still with a little chew, 35 to 45 minutes. (The grains should have split but not totally burst). Drain, rinse in cold water to cool and set aside to drain of excess water. You should have about 1 cup of cooked rice.
- Meanwhile, for the compote, if using frozen cherries, measure the juice left from draining the bag. If needed, add water to bring to 1/4 cup. Combine the cherries, the 1/4 cup cherry juice (or water if using fresh cherries), sugar and lemon juice in a small saucepan over medium heat. Bring to a simmer and cook, mashing a few but not all of the cherries with a wooden spoon, until the juices are lightly syrupy, about 5 minutes for frozen cherries, a minute or so longer for fresh. Remove from the heat and stir in the almond extract. Set aside.
- Whisk the all-purpose flour, almond flour, sugar, baking powder and remaining 1/2 teaspoon cinnamon, 1/2 teaspoon salt and 1/4 teaspoon nutmeg in a large bowl. Combine the milk, egg, vanilla and almond extract in a spouted measuring cup and whisk until smooth. Add to the dry ingredients and whisk until just combined. Stir in the melted butter, then fold in the wild rice to evenly distribute.
- Heat a large cast-iron skillet or griddle over medium heat. When hot, add a pat of butter to grease the surface. Use a 1/3 cup dry measuring cup to pour batter into the pan and make a pancake about 5 inches in diameter. Cook until the edges set, bubbles appear and the underside is golden brown, 2 to 3 minutes. Flip and cook the second side, about 1 minute. Repeat with the remaining batter. Rewarm the cherry compote. Top the pancakes with more butter and serve with the compote and maple syrup.
- Leftover compote will keep in an airtight container for 2 to 3 days in the refrigerator. The pancakes are best eaten right away, but leftover pancakes can be wrapped in foil and refrigerated for a day or 2. Rewarm in a toaster oven.
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