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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