Recipes

1/4 cup unbleached all-purpose flour
3/4 cup cooked wild rice
1/2 t. baking soda
2 t. baking powder
1/2 t. salt
2 cups buttermilk
1 egg
2 T. vegetable oil
Additional vegetable oil for the skillet

Mix the dry ingredients together. Add the wet ingredients and beat to a thin batter. Heat the griddle or large skillet to medium high and lightly grease it with oil. Pour 1/4 cup of batter per pancake onto the griddle and continue cooking until the bottom side is golden. Turn and cook until golden.
Can be topped with savory compound butter or fruit chutney.
If you want these for breakfast add 2 tablespoons of maple syrup and toasted pecans.