California Farm Wild Rice Breakfast Pancakes

Name: How to cook California Farm Wild Rice Breakfast Pancakes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 16 pancakes
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Wild Rice Breakfast Pancakes

Cooked on a dry hot cast iron griddle, skillet or a ceramic tile in the oven, 16 pancakes for two people, quick breakfast becomes a feast. Tastes great reheated in the microwave too, from frozen. The native wild rice is roasted when harvested and that gives a special nutty flavor to the pancakes. Delicious when dipped in maple syrup.

Ingredient

Food ration :

2 people, 16 pancakes

Cooking time :

45 min rice, 6 min batter, 12 min bake

1/4 cup

roasted local native wild rice, makes 1/2 cup when cooked

1 Cup

water

1 cup

cake flour

1/2 cup

cooked wild rice

1 Cup

dairymilk or coconut milk

Farm fresh egg or 1 Tbs cornstarch dissolved in 2 Tbs cold water

1 Tbs

lemon juice

1 Tsp

baking powder

1 Tsp

sea salt

1/2 cup

molten ghee or coconut oil

1/4 Cup

heated maple syrup

Cooking instructions

* Step 1

Rinse quarter cup roasted native wild rice under cold water in sieve, drain, boil 1 cup water, add wild rice, bring back to boil, cover, simmer till water has been absorbed, about 45 minutes, cool. Makes half a cup. Preheat griddle stone in oven, 375 degrees.

* Step 2

Mix flour, baking powder, salt, dairy or coconut milk, egg or dissolved corn starch, lemon juice. Add cooked rice, mix. Whisk till you have a rich batter. Now heat ghee or coconut oil in microwave to melting and whisk into batter. Let the batter rise while the oven heats up.

* Step 3

Ladle batter with 1/8 cup size ladle on preheated ceramic griddle tile in oven, makes six pancakes, cook till edges curl and pancake becomes loose from surface, about 6 minutes. Flip with flat spatula, bake till golden on both sides, 6 minutes. Serve with heated maple syrup. Leftovers freeze well and reheat well in microwave.