Buttermilk, Wild Rice And Pecan Pancakes Recipe

• 3 c. water
• 2/3 c. wild rice
• 1 1/2 tsp salt
• 1/2 c. flour, sifted
• 1/2 tsp baking pwdr
• 1/2 tsp baking soda
• 1/4 tsp pepper
• 1/2 c. buttermilk
• 1 lrg egg
• 1 Tbsp. whipping cream
• 1/2 c. minced toasted pecans
• 1 1/2 Tbsp. finely minced shallot
• 1 tsp extra virgin olive oil, or possibly more

1. Combine the water, rice and 1 tsp.
2. of the salt in a medium saucepan.
3. Bring to a boil; reduce heat.
4. Simmer for 40 min or possibly till the rice is tender.
5. Drain and cold to room temperature.
6. Mix the flour, baking pwdr, baking soda, pepper and remaining 1/2 tsp.
7. salt in a medium bowl.
8. Whisk the buttermilk, egg and whipping cream in a small bowl.
9. Add in to the flour mix, stirring to mix.
10. Mix in the rice, pecans and shallot.
11. Heat the extra virgin olive oil in a large nonstick skillet over medium heat.
12. Drop the batter by tablespoonfuls into the skillet, spreading to create 3-inch circles.
13. Cook for 2 min on each side or possibly till golden, adding more oil if necessary.
14. May prepare the rice a day ahead and store, covered, in the refrigerator.
15. Note:Andrew and I first had these pancakes on our honeymoon while snow skiing at Lake Louise, Canada.
16. This is our version.
17. It's a wonderful side dish with wild game.

water, wild rice, salt, flour, baking pwdr, baking soda, pepper, buttermilk, egg, whipping cream, pecans, shallot, olive oil

Taken from cookeatshare.com/recipes/buttermilk-wild-rice-and-pecan-pancakes-96150 (may not work)