Cook's notes: Wild rice and buttermilk lend these hearty pancakes a nutty texture, and blueberries add a flavorful touch. Cook wild rice according to the package directions, using water but omitting salt. The amount of wild rice to use is a personal preference, so begin by adding 1-1/2 cups of cooked wild rice to the batter and add more as needed. Cooking wild rice the day before is a time-saver, as it takes approximately 50 minutes to cook. Any leftover rice can be used to make a salad. Using cake flour makes a lighter, fluffier pancake. The recipe yields 36 pancakes and can be easily halved for a smaller batch. If halving the recipe, use 2 eggs.
Ingredients:
- 3 cups flour or cake flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1-1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2-1/2 cups of buttermilk
- 1/2 cup 2% milk
- 3 eggs
- 1 tablespoon vanilla
- 1 teaspoon Saigon cinnamon
- 5 tablespoons melted butter
- 1-2 cups cooked wild rice (consider also a rice blend)
- 2-3 cups fresh blueberries, rinsed and patted dry on a paper towel
- Preheat the oven to 350 degrees and then turn it off. Cooked pancakes can be kept warm on a baking sheet in the oven as you continue making pancakes.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk to combine, make a well in the center of the ingredients, and set aside.
- In a separate bowl, beat buttermilk, 2% milk, eggs, melted butter, and vanilla.
- Pour the wet mixture into the well of the dry ingredients and use a rubber spatula to combine. Add wild rice and blueberries and mix, folding in until just blended. Do not over-stir; the batter will be slightly lumpy.
- Heat a lightly greased griddle over medium-high heat. You can flick water across the surface, and when it beads up and sizzles, the griddle is ready to go.
- Pour 1/3 cup of batter onto the griddle for each pancake.
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I'm not a fan on pancakes. But perhaps I would like these given I really like blueberries and wild rice. I will eat pancakes only if they are "doctored" with blueberries or something.
ReplyDeleteI have a lot of pancakes to eat up. Tomorrow, baking sausages and then rolling each one up in a pancake-seems very kid-friendly
ReplyDeleteThose pancakes do look outstanding and so tempting.
ReplyDeleteThank you for linking to SSPS 381 See you again Monday