Wild Rice Pancakes Recipes

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WILD RICE PANCAKES



Wild Rice Pancakes image

Wild rice gives these fluffy pancakes a wonderful texture and hint of nutty flavor. Feel free to use more or less wild rice, depending on your preference.

Provided by CrdsGrl

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 10

3 eggs
3 cups buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 ½ teaspoons ground nutmeg
¾ teaspoon salt
3 tablespoons butter, melted
1 ¼ cups cooked wild rice

Steps:

  • Whisk eggs, buttermilk, and vanilla in a large bowl. Whisk flour, sugar, baking powder, nutmeg, and salt in a separate bowl. Slowly add the dry ingredients to the egg mixture, mixing well to make a smooth batter. Stir in butter and cooked wild rice.
  • Heat a lightly oiled griddle or skillet over medium-high heat.
  • For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 70.5 g, Cholesterol 113.2 mg, Fat 10.3 g, Fiber 2.5 g, Protein 15.1 g, SaturatedFat 5.4 g, Sodium 741.5 mg, Sugar 15.1 g

SAVORY RICE PANCAKES



Savory Rice Pancakes image

This is a great use for leftover rice. These pancakes can be eaten alone for breakfast, or served as a side dish for dinner. I even take them to work and eat them cold for a snack.

Provided by Jen R.

Categories     Side Dish     Rice Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 8

⅔ cup uncooked white rice
1 ⅓ cups water
2 eggs
2 teaspoons milk
salt and pepper to taste
1 tablespoon chopped fresh chives
1 teaspoon dried onion flakes
2 teaspoons butter

Steps:

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool.
  • Whisk together the eggs and milk in a large bowl. Stir in the cooked rice, salt, pepper, and chives or onions, if desired.
  • Melt the butter in a skillet over medium high heat. Using a 1/2 cup measure, spoon pancake shaped scoops of rice mixture into hot skillet. Cook until golden brown, about 3 to 4 minutes per side.

Nutrition Facts : Calories 175.2 calories, Carbohydrate 26.5 g, Cholesterol 98.4 mg, Fat 4.8 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 50.4 mg, Sugar 0.4 g

WILD RICE PANCAKES



Wild Rice Pancakes image

Provided by Marian Burros

Categories     brunch, easy, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 1/2 cups unbleached flour
2 teaspoons baking powder
Salt to taste
1 tablespoon sugar
1 cup milk
2 eggs, lightly beaten
2 tablespoons melted butter
1 cup cooked wild rice (about 1/4 cup uncooked)

Steps:

  • Blend the flour, baking powder, salt and sugar.
  • Stir in milk, eggs and melted butter just until ingredients are blended. Stir in cooked rice.
  • Cook pancakes until they are brown on both sides. Serve with maple syrup.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 10 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 425 milligrams, Sugar 7 grams, TransFat 0 grams

WILD RICE PANCAKES



Wild Rice Pancakes image

This recipe is a traditional favorite in Minnesota, where wild rice is widely harvested. These fritter-like pancakes are great for brunch or even a light supper.

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 25m

Yield 1-1/2 dozen.

Number Of Ingredients 10

1/2 pound fresh mushrooms, sliced
1/2 cup chopped green onions
2 tablespoons butter
2 cups cooked wild rice
1/3 cup whole milk
3 large eggs, lightly beaten
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Canola oil

Steps:

  • In a large skillet, saute mushrooms and onions in butter until tender. Transfer to a large bowl; cool. Stir in the rice, milk and eggs. Combine flour, baking powder and salt; gradually stir into rice mixture just until combined. , Heat 2 tablespoons oil in the same skillet over medium heat. Drop batter by 2 tablespoons into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.,

Nutrition Facts : Calories 161 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 274mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

WILD RICE PANCAKES



Wild Rice Pancakes image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 14

1 cup wild rice
3 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
3 1/2 cups whole milk, plus more if needed
1 tablespoon vanilla
2 large eggs
2 tablespoons salted butter, melted, plus more for the skillet and serving
6 chicken sausage links
Pancake syrup, warmed, for serving
Halved strawberries, for serving
Honeydew melon chunks, for serving
Blueberries, for serving

Steps:

  • Cook the wild rice according to the package instructions. (Do not add salt or cook it in broth; just cook in plain water.) Set aside.
  • Mix 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.)
  • Heat a skillet over medium-low heat and add some butter. Pour large spoonfuls of the batter onto the skillet and cook until the pancakes are golden brown, 3 to 4 minutes per side. Repeat with the remaining batter.
  • Cook the sausage links according to the package instructions.
  • Serve the pancakes with an obscene amount of butter and warm syrup, along with some strawberries, melon chunks and blueberries.

WILD RICE PANCAKES



Wild Rice Pancakes image

Categories     Rice     Vegetable     Fall     Gourmet

Yield Makes about eighteen 3-inch pancakes

Number Of Ingredients 13

1 cup wild rice
2 2/3 cups water
1 teaspoon salt
3/4 cup finely diced carrot
3/4 cup finely diced celery
1 cup finely chopped onion
1/3 finely chopped scallion green
3/4 teaspoon crumbled dried thyme
3 tablespoons unsalted butter
2 large eggs
3/4 cup milk
1 cup all-purpose flour
vegetable oil for brushing the griddle

Steps:

  • In a heavy saucepan combine the rice, the water, and the salt and simmer the mixture, covered, for 45 to 50 minutes, or until the rice is tender and all the water is absorbed. Transfer the rice to a large bowl and let it cool. In a heavy skillet cook the carrot, the celery, the onion, the scallion green, and the thyme in the butter over moderate heat, stirring, for about 10 minutes, or until the carrot is just tender, and transfer the mixture to the bowl. In a small bowl whisk together the eggs and the milk, stir the egg mixture into the rice mixture, and stir in the flour and salt and pepper to taste.
  • Heat the griddle over moderately high heat until it is hot enough so that drops of water scatter over its surface and brush it with some of the oil. Working in batches, scoop the batter onto the griddle by 1/4-cup measures, flatten the pancakes slightly, and cook them for 2 to 3 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven.

WILD RICE BUTTERMILK PANCAKES



Wild Rice Buttermilk Pancakes image

Provided by Joanna Pruess

Categories     side dish

Time 15m

Yield Sixteen thin pancakes

Number Of Ingredients 9

4 large eggs
1 1/4 cups buttermilk
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1 cup cooked wild rice, cooled

Steps:

  • Whisk 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.
  • Heat 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.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 1 gram, TransFat 0 grams

WILD RICE PANCAKES



Wild Rice Pancakes image

Make and share this Wild Rice Pancakes recipe from Food.com.

Provided by Charlotte J

Categories     Breakfast

Time 13m

Yield 10-12 pancakes

Number Of Ingredients 9

1 cup all-purpose flour
1 cup milk
1/4 teaspoon salt
1 tablespoon baking powder
1 liter egg
1/2 cup pre- cooked wild rice
2 tablespoons sour cream (rounded)
1 tablespoon sugar
2 tablespoons butter, melted to room temp

Steps:

  • Sift dry ingredients.
  • Beat egg, milk and sour cream in another bowl and pour into dry ingredients and beat until smooth.
  • Add butter and milk (a little at a time until proper consistency).
  • Drop batter by tablespoons onto preheated, lightly-greased griddle.

Nutrition Facts : Calories 247.8, Fat 13.8, SaturatedFat 5.5, Cholesterol 434.4, Sodium 337.4, Carbohydrate 14.9, Fiber 0.5, Sugar 2.1, Protein 15.1

WILD RICE AND POTATO LATKES



Wild Rice and Potato Latkes image

A tasty twist on an old favorite. Good served with a dollop of sour cream. Prep time includes time to cook rice.

Provided by Outta Here

Categories     Potato

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup wild rice
1 large russet potato, peeled and finely shredded
2 eggs, lightly beaten
1 tablespoon fresh chives, chopped
1 tablespoon all-purpose flour
salt & freshly ground black pepper, to taste
1 -2 tablespoon olive oil

Steps:

  • Cook rice in 1 1/2 cups water until completely tender, about 1 hour or more. Drain rice in colander and let sit until it is dry to the touch, about 15 minutes.
  • Place warm rice in a mixing bowl.
  • Using paper towels, squeeze as much moisture as possible from potato, a handful at a time and transfer to the bowl with the rice.
  • With a fork, mix in the eggs and chives. Sprinkle with flour and mix. Add salt and pepper to taste.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  • Place rounded tablespoons of the mixture in the pan, pressing each firmly with the back of a fork to make thin, 2-inch pancakes with lacy edges. Space latkes 2 inches apart.
  • When lightly browned on the bottom, 2 to 3 minutes, gently turn latkes and brown on the other side, about 2 minutes.
  • When done, transfer to a warm plate and keep warm. Repeat with remaining mixture, adding more oil if needed to the pan before adding more pancakes.
  • Serve hot.

Nutrition Facts : Calories 179.4, Fat 6, SaturatedFat 1.3, Cholesterol 93, Sodium 41.9, Carbohydrate 25.2, Fiber 2.7, Sugar 1.1, Protein 6.7

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