📝 About This Recipe
Inspired by the indigenous culinary traditions of the Great Lakes region, these pancakes celebrate the nutty, earthy depth of authentic hand-harvested wild rice. Unlike traditional breakfast flapjacks, these are savory, boasting a satisfyingly chewy texture and a golden, crisp exterior. They are a sophisticated bridge between a rustic grain dish and an elegant appetizer, perfect for showcasing the unique 'Zizania' aquatic grass.
🥗 Ingredients
The Grain Base
- 2 cups Cooked Wild Rice (chilled; ideally cooked in vegetable stock for extra flavor)
The Batter
- 3/4 cup All-purpose flour (sifted)
- 1 teaspoon Baking powder
- 2 Large eggs (lightly beaten)
- 1/2 cup Whole milk (at room temperature)
- 3 tablespoons Unsalted butter (melted and cooled)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper (freshly cracked)
Aromatics & Texture
- 3 whole Scallions (finely sliced, whites and greens separated)
- 1/2 cup Sharp White Cheddar (finely shredded)
- 1 teaspoon Fresh Thyme (minced leaves)
- 2-3 tablespoons Grapeseed oil (for frying; or any high-smoke point oil)
For Serving
- 1/2 cup Sour cream (or Greek yogurt)
- 2 tablespoons Pure Maple Syrup (for a sweet-savory drizzle)
- 1 tablespoon Fresh chives (snipped)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, baking powder, kosher salt, and cracked black pepper until well combined.
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2
In a separate medium bowl, beat the eggs lightly, then whisk in the milk and the melted, cooled butter.
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3
Make a well in the center of the dry ingredients and pour in the egg mixture. Stir gently with a spatula until just combined; do not overmix, as a few small lumps are fine.
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4
Fold in the 2 cups of cooked wild rice, ensuring the grains are evenly distributed throughout the batter.
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5
Add the shredded white cheddar, the sliced scallions, and the fresh thyme. Gently fold once more to incorporate these aromatics.
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6
Let the batter rest for 10 minutes at room temperature. This allows the flour to hydrate and results in a lighter pancake.
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7
Heat a large cast-iron skillet or non-stick griddle over medium heat and add 1 tablespoon of grapeseed oil, swirling to coat the surface.
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8
Using a 1/4-cup measuring cup, scoop the batter into the hot skillet. Space them about 2 inches apart to allow for easy flipping.
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9
Lightly flatten each mound with the back of the spoon to create a disc about 1/2-inch thick.
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10
Cook for 3-4 minutes on the first side. Look for the edges to turn golden brown and set, and for small bubbles to appear on the surface.
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11
Carefully flip the pancakes and cook for an additional 2-3 minutes until the second side is beautifully browned and the center is cooked through.
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12
Transfer the finished pancakes to a wire rack set over a baking sheet in a 200°F (95°C) oven to keep warm while you repeat the process with the remaining batter.
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13
Serve the pancakes warm, stacked 3 per person, topped with a dollop of sour cream, a sprinkle of chives, and an optional drizzle of maple syrup.
💡 Chef's Tips
Always use real wild rice (Zizania) rather than a 'wild rice blend' for the authentic chewy texture and smoky flavor. If the batter feels too thick after resting, add a tablespoon of milk to loosen it slightly so it spreads easily in the pan. Ensure your wild rice is well-drained and chilled before adding to the batter to prevent it from becoming soggy. For an extra-crispy exterior, use a combination of oil and a small pat of butter for frying, but watch the heat to prevent burning. To make these gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend.
🍽️ Serving Suggestions
Serve alongside thick-cut smoked bacon or venison sausage for a hearty Northwoods breakfast. Pair with a crisp, dry hard cider or a light pilsner to cut through the richness of the cheddar. Top with a poached egg and hollandaise sauce for a sophisticated 'Wild Rice Benedict' brunch. Serve as an appetizer by making mini-pancakes topped with smoked salmon and a tiny dollop of creme fraiche. Accompany with a simple side salad of bitter greens and a lemon-shallot vinaigrette.