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Author Notes: A savory toothsome multigrain pancake with a touch of sweetness that makes a great side for the richer proteins like duck, turkey and pork.Wild rice gives a distinct chewiness and a deep flavor note off which play the sweet floral pears and rosemary, and the cornmeal, pecans and scallions.The recipe was adapted from friend, Meg Zaremba.
photo to follow - LE BEC FIN
Makes 10 in side dish size ; 50 hors d'oeuvre size
Cook the wild rice
- 1/3 cup wild rice, raw
- kosher salt
- 2 cups water
- Bring 2 cups salted water to a boil, add rice and simmer for 45 minutes or until tender. Remove from heat, drain and cool.
Prepare and Cook Pancakes , and Whip butter
- 2 Anjou Pears *, peeled, chopped in 1/3" dice (chop just before cooking or pears will brown)
- ½ teaspoons Crushed/chopped Dried Rosemary
- 3 tablespoons unsalted butter
- 2 Scallions finely chopped
- 1 tablespoon Parsley, soaked,drained,dried and minced
- 3 tablespoons Pecans finely chopped
- kosher salt and freshly ground black pepper to taste
- 1/3 Cup AP Flour
- 1/3 Cup Fine Cornmeal , stoneground preferred
- 2 tablespoons Dark Brown Sugar
- 1 tablespoon Baking Powder
- 1/2 cup buttermilk (or yoghurt or cream or milk )
- 2 tablespoons Large Egg beaten lightly
- pounds kosher salt
- cooked wild rice from above
- 1/2 pound Unsalted butter, softened
- Grade B Maple Syrup
- 4-8 ounces unsalted butter for cooking pancakes
- In hot melted butter over high heat, add pears and rosemary. Stir, adjust to medium high heat, and cook until tender but not mushy. Add scallions and parsley for a few minutes, turn off heat , then let cool. Add pecans.
- Mix together the flour, cornmeal, brown sugar and baking powder. In a separate bowl, combine milk and egg . Quickly but thoroughly, add milk mixture to flour mixture. Quickly add cooled pears mixture, wild rice, salt and pepper.
- Drop batter by 1/4 cupfuls on a hot buttered non-stick griddle or pan. Cook over medium heat on one side til bubbles show, then flip and cook until golden brown and cooked through. .
- While pancakes are cooking (or in advance) whip butter til light, add pinch of salt, and maple syrup to taste. Remove to small bowl . Pipe or spoon onto pancakes when served
- Notes: *If pears are very ripe, saute first over high heat -to remove excess liquid before adding other ingredients. ** These are also very popular in hors d'oeuvre form; using a teaspoon size of batter.
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory
- This recipe was entered in the contest for Your Best Maple Recipe