Wild Rice Pancakes

• 1 cup Wild Rice
• 3 cups All-purpose OR (if You Have It) Cake Flour
• 1/2 teaspoons Salt
• 2 Tablespoons Baking Powder
• 4 Tablespoons Sugar
• 3-1/2 cups Whole Milk
• 2 whole Eggs
• 1 Tablespoon Vanilla
• 2 Tablespoons Butter, Melted
• Butter, For Serving
• Maple Or Pancake Syrup

1. Cook wild rice according to package instructions (do not add salt or cook in broth. Just cook in plain water.) Set aside.
2. Mix together dry ingredients in large bowl.
3. Mix together milk, eggs, and vanilla in a separate bowl.
4. Add wet ingredients to dry ingredients, stirring very gently until just combined. Add more milk if batter seems too thick. It should definitely be thick but easily pourable.
5. Add melted butter to the batter, stirring gently to combine.
6. Gently stir in cooked wild rice. (Add half at first and see how you like the looks of the batter. Then slowly add in as much as you want.)
7. Cook on a buttered skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.

rice, allpurpose, salt, baking powder, sugar, milk, eggs, vanilla, butter, butter, maple

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/wild-rice-pancakes/ (may not work)