Wild Rice Pancakes

4.7(9)

by Ree Drummond·published 2015-09-29

Main Dish

Servings

6 servings

Total time

—

Calories / serving

631 kcal

Ingredients (14)

serves

1 cup wild ricewild-rice
3 cups all-purpose flourflour
1/4 cup sugarsugar
2 tablespoons baking powderbaking-powder
1/2 teaspoon saltsalt
3 1/2 cups whole milk, plus more if neededmilk
1 tablespoon vanillavanilla
2 large eggsegg
2 tablespoons salted butter, melted, plus more for the skillet and servingbutter
6 chicken sausage linkschicken
Pancake syrup, warmed, for servingpancake-syrup
Halved strawberries, for servingstrawberry
Honeydew melon chunks, for serving
Blueberries, for servingblueberry

Instructions (5 steps)

01Cook the wild rice according to the package instructions. (Do not add salt or cook it in broth; just cook in plain water.) Set aside.
02Mix together the flour, sugar, baking powder and salt in a large bowl. Mix together the milk, vanilla and eggs in a separate bowl. Add the wet ingredients to the dry ingredients, stirring very gently until just combined. Add more milk if the batter seems too thick. It should definitely be thick but easily pourable. Add the melted butter to the batter, stirring gently to combine. Gently stir in the cooked wild rice. (Add half at first and see how you like the looks of the batter. Then slowly add in as much as you want.)

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Not rich — missing servings, total time, or calories.