WILD RICE PANCAKES
Wild rice gives these fluffy pancakes a wonderful texture and hint of nutty flavor. Feel free to use more or less wild rice, depending on your preference.
Provided by CrdsGrl
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk eggs, buttermilk, and vanilla in a large bowl. Whisk flour, sugar, baking powder, nutmeg, and salt in a separate bowl. Slowly add the dry ingredients to the egg mixture, mixing well to make a smooth batter. Stir in butter and cooked wild rice.
- Heat a lightly oiled griddle or skillet over medium-high heat.
- For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 70.5 g, Cholesterol 113.2 mg, Fat 10.3 g, Fiber 2.5 g, Protein 15.1 g, SaturatedFat 5.4 g, Sodium 741.5 mg, Sugar 15.1 g
THE BEST BUTTERMILK PANCAKES
We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.
Provided by Food Network Kitchen
Time 25m
Yield about 12 pancakes
Number Of Ingredients 10
Steps:
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
WILD RICE BUTTERMILK PANCAKES
Provided by Joanna Pruess
Categories side dish
Time 15m
Yield Sixteen thin pancakes
Number Of Ingredients 9
Steps:
- Whisk the eggs, buttermilk and baking soda together in a large bowl. Combine the flour, baking powder, sugar and salt; add to the egg mixture. Stir in the melted butter and wild rice.
- Heat the griddle or skillet until hot. Lightly film with grease. Pour on the batter to make four-inch rounds and cook until dry around the edges. Turn and cook on the other side until lightly browned. Serve with butter and warm berry compote, if desired.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 1 gram, TransFat 0 grams
WILD RICE PANCAKES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- 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.
BUTTERMILK PANCAKES
These fluffy American-style buttermilk pancakes are best made fresh and served up for brunch with our decadent apple and pecan topping
Provided by Good Food team
Categories Breakfast, Brunch, Treat
Time 50m
Number Of Ingredients 11
Steps:
- Make the topping. Peel, core and quarter the apples, then slice each quarter into four. Heat the butter in a large frying pan. Cook the apples until golden, but still firm. Stir in the pecans and maple syrup. Heat gently for 2-3 minutes. Remove from the heat and keep warm.
- For the pancakes, sift the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a bowl. Whisk the egg whites until stiff. Mix together the egg yolks, buttermilk and melted butter and whisk into the flour mixture until the batter is thick and smooth. Carefully fold the egg whites into the batter until evenly mixed.
- Heat a large frying pan, preferably non-stick, and brush lightly with melted butter. Drop 2 or 3 large spoonfuls of batter into the pan to make pancakes about 10cm in diameter. When the surface has dulled slightly and bubbles appear, after about 3-4 minutes, carefully flip the pancakes over and cook on the other side until browned.
- To serve, place a spoonful of the apple mixture on a pancake, top with a second pancake and spoon over more of the topping. Repeat to make three more pancake stacks.
Nutrition Facts : Calories 612 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium
WILD RICE PANCAKES
This recipe is a traditional favorite in Minnesota, where wild rice is widely harvested. These fritter-like pancakes are great for brunch or even a light supper.
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, saute mushrooms and onions in butter until tender. Transfer to a large bowl; cool. Stir in the rice, milk and eggs. Combine flour, baking powder and salt; gradually stir into rice mixture just until combined. , Heat 2 tablespoons oil in the same skillet over medium heat. Drop batter by 2 tablespoons into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.,
Nutrition Facts : Calories 161 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 274mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
WILD RICE PANCAKES
Make and share this Wild Rice Pancakes recipe from Food.com.
Provided by Charlotte J
Categories Breakfast
Time 13m
Yield 10-12 pancakes
Number Of Ingredients 9
Steps:
- Sift dry ingredients.
- Beat egg, milk and sour cream in another bowl and pour into dry ingredients and beat until smooth.
- Add butter and milk (a little at a time until proper consistency).
- Drop batter by tablespoons onto preheated, lightly-greased griddle.
Nutrition Facts : Calories 247.8, Fat 13.8, SaturatedFat 5.5, Cholesterol 434.4, Sodium 337.4, Carbohydrate 14.9, Fiber 0.5, Sugar 2.1, Protein 15.1
WILD RICE PANCAKES
Categories Rice
Number Of Ingredients 10
Steps:
- To cook wild rice, combine 1/2 cup wild rice and 2 cups cold water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, about 45 minutes depending on the variety of wild rice. Drain off any excess liquid, and spread out wild rice to cool in a shallow baking dish before proceeding with the recipe.
- Half a cup of raw wild rice yields a little more than 1 1/2 cups cooked.
- Whisk eggs, buttermilk, and vanilla in a large bowl. Whisk flour, sugar, baking powder, nutmeg, and salt in a separate bowl.
- Slowly add the dry ingredients to the egg mixture, mixing well to make a smooth batter. Stir in butter and cooked wild rice.
- Heat a lightly oiled griddle or skillet over medium-high heat.
- For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.
More about "wild rice buttermilk pancakes food"
WILD RICE PANCAKES - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 6Estimated Reading Time 5 minsCategory Breakfast, Main DishTotal Time 1 hr 15 mins
- Just cook in plain water.) Set aside.Mix together dry ingredients in large bowl.Mix together milk, eggs, and vanilla in a separate bowl.Add wet ingredients to dry ingredients, stirring very gently until just combined.
PEAR AND WILD RICE PANCAKES WITH WHIPPED MAPLE BUTTER
From food52.com
BETTER BUTTERMILK PANCAKES WITH ONE GENIUS INGREDIENT …
From food52.com
SUPER FLUFFY MANCAKES | PAULA DEEN
From pauladeen.com
WILD RICE PANCAKES - WOODLAND FOODS
From woodlandfoods.com
WILD RICE PANCAKES WITH CHERRY COMPOTE - FOOD NETWORK
From foodnetwork.com
Author Molly YehSteps 5Difficulty Easy
BEST WILD RICE PANCAKES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.6/5 (5)Total Time 1 hr 10 minsServings 6
WILD RICE BUTTERMILK PANCAKES- WIKIFOODHUB
From wikifoodhub.com
BUTTERMILK PANCAKES RECIPE - BBC FOOD
From bbc.co.uk
WILD RICE PANCAKES RECIPE BY COUNTRY.CHEF | IFOOD.TV
From ifood.tv
MEATLESS MONDAY: WILD RICE PANCAKES RECIPE - FOOD REPUBLIC
From foodrepublic.com
10 BEST WILD RICE BREAKFAST RECIPES | YUMMLY
From yummly.com
WILD RICE PANCAKES - CTV
From more.ctv.ca
WILD RICE PANCAKES | WILD RICE PANCAKES, RECIPES, FOOD
From pinterest.ca
BUTTERMILK PANCAKES RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love