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Wild Rice Pancakes
Recipe by Ashley English and photograph by Rikki Snyder.
Originally published in Issue 14::WILD.
Pancakes are a perennial crowd pleaser. The addition of wild rice imparts both a nutty flavor and a pleasant crunch and pop. It also helps the pancakes feel a bit lighter. Wash them over with maple syrup (another wild food within reach!) and you’ll be your household’s hero for the day.
Yield: 4-6 servings.
1½ cups water
½ cup uncooked wild rice
pinch of salt (for the wild rice)
5 eggs, whites and yolks separated, reserving one yolk for another use
2 cups all-purpose flour
2 cups whole milk
1 tablespoon baking powder
pinch of sea salt (for the pancake batter)
2 tablespoons melted butter
1 tablespoon sugar or maple syrup
additional butter for cooking the pancakes
- Place the water in a medium size pot. Bring to a boil, add the wild rice and a pinch of sea salt, cover with a lid, reduce the heat to low, and simmer for 45 minutes. Remove the pot from the heat, leaving covered for 10 minutes. Remove the lid and fluff the rice with a fork.
- Melt the butter in a medium-sized saucepan over medium-low heat. Add the cooked wild rice and sugar or maple syrup. Cook the rice for about 5 minutes, stirring constantly, then remove from heat and let it sit for a few minutes.
- In a mixing bowl, combine the flour, milk, 4 egg yolks, baking powder, and pinch of sea salt.
- Beat the egg whites separately, preferably in a stand mixer, until they are stiff and white.
- Stir to evenly distribute the cooked wild rice into the batter. Fold the egg whites into the batter until fairly well incorporated (you’re not making a soufflé here, so go ahead and work the foaminess in).
- Ladle out some batter into a well-buttered pan, preferably cast iron so as to better achieve outer edge crispiness. Cook over medium heat.
- When air holes start to stay after the bubbles have popped (which should take a minute or two), flip the pancake over. Butter the pan in between pancakes, if desired. Enjoy!