Wild Rice Buttermilk Pancakes

5.0(6)

by Joanna Pruess·published 1987-03-01

Pancakes, Side Dish

Servings

Sixteen thin pancakes

Total time

15 min

Calories / serving

85 kcal

Ingredients (9)

serves

Instructions (2 steps)

01Whisk the eggs, buttermilk and baking soda together in a large bowl. Combine the flour, baking powder, sugar and salt; add to the egg mixture. Stir in the melted butter and wild rice.
02Heat the griddle or skillet until hot. Lightly film with grease. Pour on the batter to make four-inch rounds and cook until dry around the edges. Turn and cook on the other side until lightly browned. Serve with butter and warm berry compote, if desired.

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Rich recipe — supports nutrition-aware planning.