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 —LeBec Fin
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Makes
10 in side dish size ; 50 hors d'oeuvre size
Ingredients
- Cook the wild rice
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1/3 cup
wild rice, raw
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kosher salt
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2 cups
water
- Prepare and Cook Pancakes , and Whip butter
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2
Anjou Pears *, peeled, chopped in 1/3" dice (chop just before cooking or pears will brown)
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½ teaspoons
Crushed/chopped Dried Rosemary
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3 tablespoons
unsalted butter
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2
Scallions finely chopped
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1 tablespoon
Parsley, soaked,drained,dried and minced
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3 tablespoons
Pecans finely chopped
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kosher salt and freshly ground black pepper to taste
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1/3 cup
AP Flour
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1/3 cup
Fine Cornmeal , stoneground preferred
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2 tablespoons
Dark Brown Sugar
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1 tablespoon
Baking Powder
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1/2 cup
buttermilk (or yoghurt or cream or milk )
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2 tablespoons
Large Egg beaten lightly
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Pound
kosher salt
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cooked wild rice from above
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1/2 pound
Unsalted butter, softened
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Grade B Maple Syrup
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4-8 ounces
unsalted butter for cooking pancakes
Directions
- Cook the wild rice
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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
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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.
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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.
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Drop batter by 1/2 Tablespoons 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. .
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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
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Notes:
*If pears are very ripe, saute first over high heat -to remove excess liquid before adding other ingredients.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.
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