Wild Rice Buttermilk Pancakes
- Total Time
- 15 minutes
- Rating
- Notes
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Ingredients
Yield:Sixteen thin pancakes
- 4large eggs
- 1¼cups buttermilk
- ½teaspoon baking soda
- 1¼cups all-purpose flour
- 1teaspoon baking powder
- 1teaspoon sugar
- ½teaspoon salt
- 2tablespoons unsalted butter, melted
- 1cup cooked wild rice, cooled
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)
85 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 4 grams protein; 126 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Whisk the eggs, buttermilk and baking soda together in a large bowl. Combine the flour, baking powder, sugar and salt; add to the egg mixture. Stir in the melted butter and wild rice.
- Step 2
Heat the griddle or skillet until hot. Lightly film with grease. Pour on the batter to make four-inch rounds and cook until dry around the edges. Turn and cook on the other side until lightly browned. Serve with butter and warm berry compote, if desired.
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