Wild Rice Pancakes Food

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WILD RICE PANCAKES



Wild Rice Pancakes image

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

3 eggs
3 cups buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 ½ teaspoons ground nutmeg
¾ teaspoon salt
3 tablespoons butter, melted
1 ¼ cups cooked wild rice

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

WILD RICE PANCAKES



Wild Rice Pancakes image

Categories     Rice     Vegetable     Fall     Gourmet

Yield Makes about eighteen 3-inch pancakes

Number Of Ingredients 13

1 cup wild rice
2 2/3 cups water
1 teaspoon salt
3/4 cup finely diced carrot
3/4 cup finely diced celery
1 cup finely chopped onion
1/3 finely chopped scallion green
3/4 teaspoon crumbled dried thyme
3 tablespoons unsalted butter
2 large eggs
3/4 cup milk
1 cup all-purpose flour
vegetable oil for brushing the griddle

Steps:

  • In a heavy saucepan combine the rice, the water, and the salt and simmer the mixture, covered, for 45 to 50 minutes, or until the rice is tender and all the water is absorbed. Transfer the rice to a large bowl and let it cool. In a heavy skillet cook the carrot, the celery, the onion, the scallion green, and the thyme in the butter over moderate heat, stirring, for about 10 minutes, or until the carrot is just tender, and transfer the mixture to the bowl. In a small bowl whisk together the eggs and the milk, stir the egg mixture into the rice mixture, and stir in the flour and salt and pepper to taste.
  • Heat the griddle over moderately high heat until it is hot enough so that drops of water scatter over its surface and brush it with some of the oil. Working in batches, scoop the batter onto the griddle by 1/4-cup measures, flatten the pancakes slightly, and cook them for 2 to 3 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven.

WILD RICE PANCAKES



Wild Rice Pancakes image

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

1/2 pound fresh mushrooms, sliced
1/2 cup chopped green onions
2 tablespoons butter
2 cups cooked wild rice
1/3 cup whole milk
3 large eggs, lightly beaten
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Canola oil

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



Wild Rice Pancakes image

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

1 cup all-purpose flour
1 cup milk
1/4 teaspoon salt
1 tablespoon baking powder
1 liter egg
1/2 cup pre- cooked wild rice
2 tablespoons sour cream (rounded)
1 tablespoon sugar
2 tablespoons butter, melted to room temp

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

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