This is the third recipe I’ve shared with the Grain Mill Challenge. Using a WonderMill grain mill you don’t have to limit yourself to grinding wheat berries. The WonderMill is also great for making gluten-free flours such as brown rice, white rice, sorghum, quinoa, millet, amaranth, bean, corn or other gluten free flours.

Wild Rice Pancakes are made from wild rice flour. I decided to use my grain mill to make my own wild rice flour. We have a good friend who lives in Wisconsin. During the early fall he has the opportunity to collect wild rice. He was gracious enough to share his Wild Rice Pancake recipe with me.

Grinding the wild rice into flour

Wild Rice Pancakes

Start by cooking ¼ cup of wild rice in a couple of cups of water.

Start by cooking 1/4 cup of wild rice.

Bring to a boil and cook for several minutes. Then let it sit while you combine the other ingredients. It is easier to drain the rice when cooked rather than adding the exact amount of water to cook such a small amount of rice.

Ingredients:
1 cup of wild rice flour

Wild Rice Flour

1 ½ tsp baking powder
½ tsp salt
1 lightly beaten egg
1 cup milk ( or more according to your taste)
oil for frying

Mix together the dry ingredients.

Add dry ingredients together.

Then add the beaten egg and the cooked rice and stir in the milk until the batter is the consistency that you like.

Add the cooked rice to the batter.

Drop by spoonfuls onto a well-oiled griddle or fry pan. Cook until golden on each side.

Makes about 16 medium sized pancakes.

Wild Rice Pancakes – hearty and delicious!

Note: this recipe is also adaptable for camping or backpacking. Make the mix beforehand; substituting powdered whole egg and 1/3 cup powdered milk for the wet ingredients. All you have to do is add water and fry them up! Makes a great breakfast on the trail!

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