Fluffy, wheat-y pancakes with bits of nutty, slightly chewy wild rice for texture and flavor.  Serve as you would conventional pancakes or pour smaller cakes for use as a starch side in savory dishes.

Ingredients:
1 cup Wild Rice
2 cups Chicken Stock
1 tbsp Unsalted Butter
3 cups Whole Wheat Pastry Flour
1 1/2 tbsp. Baking Powder
2 tsp Salt
3 cups Milk
3 tbsp Lemon Juice
3 Eggs, separated
1 tsp Fresh Thyme, chopped
1 tsp Fresh Sage, chopped
2 tsp Flat Leaf Parsley, chopped
Salt & Pepper

Directions:
1. In a pot, sauté the wild rice in the butter until lightly toasted.

2. Add the chicken stock and give the rice a stir.  Bring the stock to a simmer and add the lid to the pot.

3. Cook until tender (about 50 minutes for standard wild rice), then let the rice cool completely.

4. In a large bowl combine the pastry flour, milk, lemon juice, egg yolks, salt, herbs, baking powder and cooked rice.

5. In a separate bowl whip the egg whites until stiff peaks form. Fold the egg whites into the batter.

6. Heat a large oiled frying pan or cast iron skillet on the stove over medium heat.

7. Cook as you would traditional pancakes, flipping once after all the surface bubbles have popped. Serve.

Note: To display the wild rice on the sides of the cakes and give them a different look (as we have in the above photo) you can use a round cookie cutter or ring mold to trim off the edges of each cake.

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Rice Recipes