Wild Rice Pancakes

Wild Rice Pancakes

Sarah Mickey All Recipes, Rice Recipes Leave a Comment

Wild Rice Pancakes

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.
8

Optional: 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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