Wild Rice Buttermilk Pancakes

Ingredients

• 4 large eggs
• 1 ¼ cups buttermilk
• ½ teaspoon baking soda
• 1 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon sugar
• ½ teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1 cup cooked wild rice, cooled

• Nutritional Information

  • Nutritional analysis per serving (16 servings)

    85 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 3 grams protein; 51 milligrams cholesterol; 189 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Sixteen thin pancakes

Preparation

1. Whisk the eggs, buttermilk and baking soda together in a large bowl. Combine the flour, baking powder, sugar and salt; add to the egg mixture. Stir in the melted butter and wild rice.
2. Heat the griddle or skillet until hot. Lightly film with grease. Pour on the batter to make four-inch rounds and cook until dry around the edges. Turn and cook on the other side until lightly browned. Serve with butter and warm berry compote, if desired.

15 minutes