Indigenous Engagement

Wild Rice Buttermilk Pancakes

YIELD: 16 pancakes

324 g or 1 1/3 cupsbread flour
164 g or 2/3 cupwild rice flour
3 g or 1 tspsalt
23 g or 1 tbsp + 2 tspsugar
43 g or 3 tbspbaking powder
1000 g or 4 cupsbuttermilk
106 g or 2eggs
46 g or 3 tbspmelted butter
  1. Combine the wild rice flour and buttermilk, soak for 10 minutes.
  2. Combine the flour, salt, sugar, and baking powder.
  3. Sift the dry ingredients together.
  4. Melt the butter in a saucepan, cool to room temperature, and mix with wild rice buttermilk milk and eggs.
  5. Add the wet ingredients to the dry. Mix until just smooth. Try not to overmix.
  6. Let the batter sit for 20 minutes at room temperature before cooking.
  7. Use a 2 oz ladle to place the batter on the cooking surface.
  8. Cook for 2-3 minutes each side at roughly 325°C.

Note: When I make these at home, I add a small amount of sunflower butter, maple syrup, and any jam I have on hand. Roxanne Kent’s Wild Blueberry Sauce (page 96) is my preferred choice.