Wild Rice and Pecan Pancakes

While sitting in the waiting room of the jail in St. Helens, of all places, there was a Bon Appetit magazine.  I picked it up and started looking at the recipes. I noticed a recipe that looked really good for wild rice pancakes.  What was I thinking?  I went to the window and knocked on the bullet proof glass and asked the receptionist if she would copy it for me.  To my surprise, she did it. I slid it through the little bank drawer you use to give them your ID.  She sent it back with a copy of the page for me.

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.