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.
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council