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