Wild Rice Pancakes

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 631, total fat 18 G., saturated fats 7 G., proteins 24 G., carbohydrates 91 G., fiber 4 G., cholesterol 130 mg, sodium 865 mg, sugar 21 G.

If you think wild rice is only for dinner, this recipe from Ree Drummond will pleasantly surprise you. Start your day off right (or end it deliciously) with wild rice-filled pancakes. These pancakes take on a rich, nutty flavor and pair perfectly with fresh fruits and berries, as well as fried chicken sausage.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup wild rice
3 cups premium flour
1/4 cup sugar
2 tbsp. baking powder
0.5 tsp salt
3.5 cups whole milk, more if needed
1 tbsp vanilla extract
2 large eggs
2 tbsp melted salted butter, plus extra for the pan and serving
6 chicken sausages
Warm pancake syrup for serving
Halved strawberries for serving
Melon slices for serving
Blueberries for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: wild rice, kupaty (fried sausages)

Cooking the dish according to the recipe:

Cook wild rice according to package directions. Don't add salt or cook it in broth; just cook it in plain water. Set aside.
In a large bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, vanilla, and eggs. Add the liquid mixture to the flour mixture, stirring very gently until the batter is smooth. Add more milk if the batter seems too thick. It should be thick but spreadable. Add the melted butter to the batter, stirring gently until fully incorporated. Gently fold in the cooked wild rice. Add it gradually; you may not need all of the rice.

Heat a frying pan over medium-low heat and add a little butter. Add the batter to the pan and cook until the pancakes are golden brown, 3-4 minutes per side. Repeat with the remaining batter.
Prepare the sausages according to package directions. Serve the pancakes with butter, warm syrup, strawberries, melon slices, and blueberries.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Meat / Bakery / Draniki and pancakes with savory filling / / Ree Drummond

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