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.
Ingredients
- 3 eggs
- 3 cups buttermilk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 0.25 cups white sugar
- 1 tablespoon baking powder
- 1.5 teaspoons ground nutmeg
- 0.75 teaspoons salt
- 3 tablespoons butter , melted
- 1.25 cups cooked wild rice
Instructions
-
1
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.
-
2
Heat a lightly oiled griddle or skillet over medium-high heat.
-
3
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
Per serving
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