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.
Time 40m Yield 4 Number Of Ingredients 8 Steps:
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool. Whisk together the eggs and milk in a large bowl. Stir in the cooked rice, salt, pepper, and chives or onions, if desired. Melt the butter in a skillet over medium high heat. Using a 1/2 cup measure, spoon pancake shaped scoops of rice mixture into hot skillet. Cook until golden brown, about 3 to 4 minutes per side.
Time 15m Yield 4 servings Number Of Ingredients 8 Steps:
Blend the flour, baking powder, salt and sugar. Stir in milk, eggs and melted butter just until ingredients are blended. Stir in cooked rice. Cook pancakes until they are brown on both sides. Serve with maple syrup.
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.,
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.
Yield Makes about eighteen 3-inch pancakes Number Of Ingredients 13 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.
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.
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.
More about “wild rice pancakes recipes”
Time 1h45m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Cook rice in 1 1/2 cups water until completely tender, about 1 hour or more. Drain rice in colander and let sit until it is dry to the touch, about 15 minutes. Place warm rice in a mixing bowl. Using paper towels, squeeze as much moisture as possible from potato, a handful at a time and transfer to the bowl with the rice. With a fork, mix in the eggs and chives. Sprinkle with flour and mix. Add salt and pepper to taste. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Place rounded tablespoons of the mixture in the pan, pressing each firmly with the back of a fork to make thin, 2-inch pancakes with lacy edges. Space latkes 2 inches apart. When lightly browned on the bottom, 2 to 3 minutes, gently turn latkes and brown on the other side, about 2 minutes. When done, transfer to a warm plate and keep warm. Repeat with remaining mixture, adding more oil if needed to the pan before adding more pancakes. Serve hot.
