If you’ve ever cooked with wild rice, you know it takes a long time to plump up. I recommend cooking a big batch ahead of time, setting aside 1/2 cup for this recipe and freezing the rest for use in other recipes.
This prep is important because you want to make the batter and cook the pancakes as quickly as possible. You’re not even going to spend much time mixing the batter. You want to use as few strokes as possible to combine the ingredients. Too much stirring will make your pancakes chewy. And don’t worry… a few lumps are okay!
- 1 cup flour
- 1 tablespoon sugar (adjust amount to your taste)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 cup buttermilk
- 2 tablespoons cooking oil
- 1/2 cup corn kernels
- 1/2 cup wild rice, cooked
- Cook wild rice ahead of time. To one cup of wild rice, add 4 cups of water. Bring to a boil, then reduce to a simmer. Cook for 45 minutes. Set aside 1/2 cup cooked wild rice and freeze the rest for use in other recipes.
- Combine dry ingredients in a bowl.
- In another bowl, beat one egg. Add buttermilk and oil. (If you don't have buttermilk, take one cup of milk and add one tablespoon of vinegar or lemon juice.) Fold in corn and cooked wild rice.
- Combine dry ingredients with wet, using as few strokes as possible.
- In a hot pan or griddle, cook these pancakes immediately. Flip when you've achieved a golden brown. Serve immediately.