Healthy Dad - Recipes
Wild Rice Pancakes
- 2 cups of cooked *wild rice (or short-grain brown rice, or brown basmati rice)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon white sugar
- 2 large eggs
- ¼ cup butter, melted
- 1 cup milk
Instructions: Prepare the batter the night before and serve for breakfast with Greek yogurt, berries, maple syrup or raspberry jam.
Cook rice ahead of time in water. Then combine rice, flour, baking powder, salt and sugar in a bowl. Add eggs, milk, and butter and mix well. Let the mixture sit in the fridge overnight. In the morning heat up and an oiled skillet on medium heat. Add 2 tablespoons of the rice batter, then flatten the batter into an oval shape. Flip when the edges turn brown. Repeat with rest of batter.
*Wild rice takes between 45-55 minutes to cook and 2/3 cup of uncooked wild rice will yield 2 cups of cooked wild rice
Yield: 8 pancakes
Adapted from: Watts D and Watts A. “Wild Rice Pancakes” Where people feast: An Indigenous Peoples’ cookbook. Arsenal Pulp Press, 2007. pg 85. Print