Wild Rice Pancakes with Apple Topping

    4 eggs
    1 1/4 cups buttermilk
    1/2 tsp baking soda
    1 1/4 cups all-purpose flour
    1 tsp baking powder
    1/2 tsp salt
    1 tsp sugar
    2 tbsp butter, melted
    1 cup well-cooked wild rice

    Apple Topping:
    2 medium apples
    1 cup butter, divided
    1 cup sour cream
    1 1/2 cups maple syrup

In large bowl, whisk eggs, buttermilk and baking soda. In separate bowl, mix flour, baking powder, salt and sugar; add to egg mixture. Whisk in butter and wild rice.

Heat griddle. Meanwhile, peel and core apples; slice. Place teaspoon of butter on griddle; fry apples until golden brown on both sides. Remove and keep warm. Fry pancakes using remaining butter. To serve, top with sour cream, apples, syrup and a side of pork sausage.

Note: For thicker pancakes, use only 2 eggs.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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