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Makes
10 in side dish size ; 50 hors d'oeuvre size
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
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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