Grandma’s Wild Rice Pancakes

These pancakes I had a lot of when I was growing up. Every Saturday that I spent with my grandmother she always made these. I would get up early every Saturday and watch the morning cartoons. If you are an 80s baby ( or earlier) or an early 90s baby then you know all about those early morning cartoons that graced our television sets every Saturday. Anyway, While I was watching cartoons my grandmother would make breakfast. I was always something new but these pancakes were high up on the Saturday morning menu.

My grandmother would plop two down on my plate, a pat of butter, and some yummy syrup or blueberry compote. She would then cut them into tiny pieces so I could pick them up with my fork and chow down. I always had a full glass of raw milk or orange juice to wash it down. She always had either powdered milk or raw milk in the fridge. I could not down the powdered milk so those were my only options. lol. Every time I get raw milk I always think of my grandmother. It is so good. ( please keep your raw milk comments to yourself; this is what I grew up drinking and still do. Please do your own research on raw milk and draw your own conclusions for you and your family. Thank you.)

Anyway, let’s get to making some tasty pancakes.

INGREDIENTS:

1/2 C. Wild rice – cooked, drained, and cooled.
3 C. Flour ( or 2 c flour and 1 c whole wheat)
1/3 C. Sugar
2 Tbsp. Baking Powder
1/2 Tsp. Salt
3 1/2 C. Milk
2 Tsp. Vanilla extract
2 Large eggs

DIRECTIONS:

1. Cook the wild rice according to the package directions. Drain and cool completely before using.
2. In a large bowl combine the flour, sugar, baking powder, and salt. Mix well.
3. In a bowl combine the milk, vanilla, and eggs. Whisk together well.
4. Add the wet ingredients to the dry ingredients and whisk together until the mixture just comes together.
5. Switch to a spatula and add the cooled wild rice. Mix until well combined. If there are a few small lumps then that is ok because it will cook out.
6. Set the mixture to the side while you heat up a skillet or griddle pan. Add some butter to the pan and use either a 1/2 cup measure or a 1 cup measure and scoop some of the batter. Place the batter onto the hot pan. Let the batter cook for 3 to 4 minutes on side one. If the batter forms little pockets that do not fall back into themselves then the batter is ready to flip. Flip and cook on side 2 for 1 to 2 minutes to cook completely through.
7. Remove the pancakes to a plate. Keep warm in a 200* oven until all of your pancakes are done.
8. Serve warm with your favorite topping.

• I love adding some sweetened yogurt and blueberry compote on top but butter and syrup will do just fine. This is what my daughter adds to hers. My husband likes peanut butter and syrup on his. The sky is the limit to the toppings that you can add to these wonderful pancakes.
• FOR THE COMPOTE: 2 C. Blueberries (fresh or frozen), 1 C. Sugar, Zest of 1 lemon, Juice of 1/2 lemon, a pinch of salt (about 1/4 tsp), and 2 Tsp Vanilla extract. Add all of the ingredients to a saucepan and bring to a simmer. Smash the warm berries with a fork or potato smasher to release their juices. Once the berries have come to a simmer over medium-low heat, let them cook for 5 minutes. Stir occasionally to prevent burning. Remove to a serving bowl and serve on the side with your favorite pancakes or waffles.
• You can add some maple syrup to a saucepan and heat over low heat until warm. Add a handful or two of your favorite berries. Heat them through and gently smash them with a fork. Remove to a serving bowl and serve with pancakes or waffles.
• Add 1/4 tsp of almond extract to the batter to amp up the flavor of the wild rice. I do this sometimes and it is so good.