The recipe is really called Buttermilk Wild Rice Pancakes, but I took out the buttermilk and egg. Although the recipe said they make a great accompaniment to any meat. I found them a very good main course.
Buttermilk Wild Rice Pancakes
3 cups water
2/3 cup wild rice
1 1/2 teaspoon salt
1/2 cup sifted all purpose flour (I used WW pastry flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground black pepper
1/2 cup buttermilk (I used 1/2 cup oat milk with 1 teaspoon lemon juice)
1 egg or egg replacer for a vegan pancake
1 tablespoon whipping cream (I used coconut milk creamer)
1/4 cup chopped pecans, toasted
11/2 tablespoons finely chopped shallot
1 teaspoon olive oil
Combine 3 cups water, 2/3 cup wild rice and 1 teaspoon salt in medium saucepan. Bring to a boil, reduce heat and simmer until wild rice is tender, about 40 minutes. Drain well. cool to room temperature. I made it the night before.
Mix sifted flour, baking powder, baking soda, ground black pepper and remaining 1/2 teaspoon salt in medium bowl. Whisk buttermilk, egg and 1 tablespoon whipping cream in small bowl to blend. Add to four mixture and stir until well blended. Mix in cooked wild rice, chopped pecans, and finely chopped shallot.
Cooking in heated olive oil as you would regular pancakes, until golden brown, about 3-5 minutes per side.
We enjoyed them with the roasted roots I made this weekend.