Wild Banana Blueberry Pecan Pancakes Natalie Yarbrough, Minnetonka, MN 2024 wild rice recipe contest finalist 2¼ cups all-purpose flour
½ tsp salt
1 tsp lemon zest
1 tsp cinnamon
2 tsp each: baking soda and baking powder
2 large eggs
2 tbsp brown sugar
2 cups buttermilk
¼ cup melted butter
1 banana, mashed
1 tbsp vanilla extract
1 cup blueberries
¾ cup chopped pecans
1 cup cooked wild rice
4 tbsp canola oil
maple syrup In large bowl, mix first 6 ingredients. In separate large bowl, whisk eggs and brown sugar. Stir in buttermilk, butter, banana, and vanilla until combined; add to dry mixture. Do not overmix. Fold in berries, pecans, and wild rice. In large skillet, heat 1 tbsp oil. Ladle in 3 pancakes using 1/3 cup of batter for each; cook 3 minutes. Flip; cook 1 minute. Repeat. Serve with syrup. 4 servingsRecipe compliments of the Minnesota Cultivated Wild Rice Council
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