Wild Rice Pancakes Recipe

Name: Wild Rice Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup wild rice; 3 cups all-purpose flour; 1/4 cup sugar; 2 tablespoons baking powder; 1/2 teaspoon salt; 3 1/2 cups whole milk, plus more if needed; 1 tablespoon vanilla; 2 large eggs; 2 tablespoons salted butter, melted, plus more for the skillet and serving; 6 chicken sausage links; Pancake syrup, warmed, for serving; Halved strawberries, for serving; Honeydew melon chunks, for serving; Blueberries, for serving

Servings: persons

1 cup wild rice
3 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
3 1/2 cups whole milk, plus more if needed
1 tablespoon vanilla
2 large eggs
2 tablespoons salted butter, melted, plus more for the skillet and serving
6 chicken sausage links
Pancake syrup, warmed, for serving
Halved strawberries, for serving
Honeydew melon chunks, for serving
Blueberries, for serving

1
Cook the wild rice according to the package instructions.
2
(Do not add salt or cook it in broth; just cook in plain water.)
3
Set aside.
4
Mix together the flour, sugar, baking powder and salt in a large bowl.
5
Mix together the milk, vanilla and eggs in a separate bowl.
6
Add the wet ingredients to the dry ingredients, stirring very gently until just combined.
7
Add more milk if the batter seems too thick.
8
It should definitely be thick but easily pourable.
9
Add the melted butter to the batter, stirring gently to combine.
10
Gently stir in the cooked wild rice.
11
(Add half at first and see how you like the looks of the batter.
12
Then slowly add in as much as you want.)
13
Heat a skillet over medium-low heat and add some butter.
14
Pour large spoonfuls of the batter onto the skillet and cook until the pancakes are golden brown, 3 to 4 minutes per side.
15
Repeat with the remaining batter.
16
Cook the sausage links according to the package instructions.
17
Serve the pancakes with an obscene amount of butter and warm syrup, along with some strawberries, melon chunks and blueberries.

1060

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 14 ingredients. The key ingredients include: 1 cup wild rice, 3 cups all-purpose flour, 1/4 cup sugar, 2 tablespoons baking powder, and more.

Yes, Wild Rice Pancakes 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.

Wild Rice Pancakes

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