Pear And Wild Rice Pancakes With Whipped Maple Butter

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["Cook the wild rice", "1/3 cup wild rice, raw", "kosher salt", "2 cups water", "Prepare and Cook Pancakes , and Whip butter", "2 Anjou Pears *, peeled, chopped in 1/3"" dice (chop just before cooking or pears will brown)", "1/2 teaspoons Crushed/chopped Dried Rosemary", "3 tablespoons unsalted butter", "2 Scallions finely chopped", "1 tablespoon Parsley, soaked,drained,dried and minced", "3 tablespoons Pecans finely chopped", "kosher salt and freshly ground black pepper to taste", "1/3 cup AP Flour", "1/3 cup Fine Cornmeal , stoneground preferred", "2 tablespoons Dark Brown Sugar", "1 tablespoon Baking Powder", "1/2 cup buttermilk (or yoghurt or cream or milk )", "2 tablespoons Large Egg beaten lightly", "Pound kosher salt", "cooked wild rice from above", "1/2 pound Unsalted butter, softened", "Grade B Maple Syrup", "4-8 ounces unsalted butter for cooking pancakes"].

Yes, Pear And Wild Rice Pancakes With Whipped Maple Butter falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.