Wild Rice Pancakes
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 631
- Total Fat
- 18
- Saturated Fat
- 7
- Carbohydrates
- 91
- Dietary Fiber
- 4
- Sugar
- 22
- Protein
- 24
- Cholesterol
- 130
- Sodium
- 950
- Total: 1 hr 20 min
- Active: 35 min
Ingredients
1 cup wild rice
3 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
3 1/2 cups whole milk, plus more if needed
1 tablespoon vanilla
2 large eggs
2 tablespoons salted butter, melted, plus more for the skillet and serving
6 chicken sausage links
Pancake syrup, warmed, for serving
Halved strawberries, for serving
Honeydew melon chunks, for serving
Blueberries, for serving
Directions
- Cook the wild rice according to the package instructions. (Do not add salt or cook it in broth; just cook in plain water.) Set aside.
- Mix together the flour, sugar, baking powder and salt in a large bowl. Mix together the milk, vanilla and eggs in a separate bowl. Add the wet ingredients to the dry ingredients, stirring very gently until just combined. Add more milk if the batter seems too thick. It should definitely be thick but easily pourable. Add the melted butter to the batter, stirring gently to combine. Gently stir in the cooked wild rice. (Add half at first and see how you like the looks of the batter. Then slowly add in as much as you want.)
- Heat a skillet over medium-low heat and add some butter. Pour large spoonfuls of the batter onto the skillet and cook until the pancakes are golden brown, 3 to 4 minutes per side. Repeat with the remaining batter.
- Cook the sausage links according to the package instructions.
- Serve the pancakes with an obscene amount of butter and warm syrup, along with some strawberries, melon chunks and blueberries.