Tricounty News

Traditional Wild Rice Pancakes

1/4 cup wild rice 1/2 tsp. salt
1 1/2 cups boiling water
2 eggs
2 cups buttermilk
2 cups flour
2 TBSP. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 TBSP. butter, melted
Cook wild rice in boiling salted water until tender 30 minutes. Beat eggs until light and fluffy; stir in buttermilk. Sift together flour, sugar, baking powder, baking soda and salt. Gradually add the flour to the liquid, beating after each addition to make a smooth and rather thin batter. Stir in melted butter and cooked rice. Drop by 1/4 cup-fulls onto a hot buttered griddle, turing once. Serve with favorite syrup.