4
Indigenous Engagement
Wild Rice Buttermilk Pancakes
YIELD: 16 pancakes
| 324 g or 1 1/3 cups | bread flour |
| 164 g or 2/3 cup | wild rice flour |
| 3 g or 1 tsp | salt |
| 23 g or 1 tbsp + 2 tsp | sugar |
| 43 g or 3 tbsp | baking powder |
| 1000 g or 4 cups | buttermilk |
| 106 g or 2 | eggs |
| 46 g or 3 tbsp | melted butter |
- Combine the wild rice flour and buttermilk, soak for 10 minutes.
- Combine the flour, salt, sugar, and baking powder.
- Sift the dry ingredients together.
- Melt the butter in a saucepan, cool to room temperature, and mix with wild rice buttermilk milk and eggs.
- Add the wet ingredients to the dry. Mix until just smooth. Try not to overmix.
- Let the batter sit for 20 minutes at room temperature before cooking.
- Use a 2 oz ladle to place the batter on the cooking surface.
- 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.
LINKS
Copyright 2023, Red River College Polytechnic • Privacy