Monday, October 26, 2015


Wild rice is native to the Great Lakes region of North America. It is widely available in super markets all over North America. It is not a rice but a whole grain that is high in protein and dietary fiber. It is also naturally gluten free. You can also make these pancakes with a gluten free flour. To save time, cook the wild rice the day before and refrigerate. I served the pancakes with Virginia bacon and pure maple syrup.

¼ cup uncooked wild rice
1½ cups water

2 T unsalted butter, melted
1 large egg
1 ½ cups buttermilk
½ t vanilla extract

2 t baking powder
¼ t freshly ground nutmeg
1 cup all-purpose flour
½ cup whole wheat flour
½ t sea salt

½ cup blueberries

Place wild rice in a small saucepan and add the water. 
Bring to a boil, lower heat, cover and simmer for 30 to 40 minutes. 
Add a little more water, if it starts to dry out.
Remove from heat and set aside to cool.

In a 2-cup measuring pitcher, add the melted butter, egg, buttermilk, and vanilla.
Whisk to combine.

In a bowl, add the baking powder, nutmeg, flours, and salt. Whisk to combine.
Add the liquid ingredients to the dry ingredient and with a spoon to combine.

Add the wild rice and mix in.
Add the blueberries and gently mix in.

Let the batter sit for about 15 minutes.
Use a ladle to pour onto a hot griddle. You can also pour the batter into a larger pitcher to pour onto the griddle.

Keep pancakes warm in a 225 degree F oven while cooking the rest.

Makes about 16 pancakes