Wild Rice and Pecan Pancakes

64 Comments

Savory pancakes are something I really enjoy creating, not just because they are so delicious, but more because you can incorporate just about anything and everything into the batter.

Just on this blog I’ve offered potato and halloumi pancakes, butternut squash and bacon pancakes, zucchini pancakes, and squash and corn pancakes. All different, all wonderfully satisfying.

My secret if to use very little flour; it’s all about the main ingredients. Sometimes it’s vegetables with herbs, sometimes vegetables and nuts, sometimes I mix in grains, cooked or not, for texture.

These pancakes are an autumnal offering, using wild rice and toasted pecans. If you are serving a Mexican or Southwestern-inspired meal, include cilantro in the pancakes, plus some ground cumin and dried oregano. If you want a more generic pancake, stick with some parsley for a fresh flavor, like I did here.

Wild rice is actually a seed, not a grain, and it can taste and feel like little sticks, so I prefer a mixture of rice, brown or white, and wild rice.

These can be served with any kind of protein, from a pork chop to salmon. They’re quite versatile.

Wild rice and Pecan Pancakes
Makes 15 pancakes

2 ounces pecans
4 ounces wild rice
1 cup cooked white or brown rice, cooled
2 eggs
4 ounces 1/2 & 1/2, evaporated milk, or other
1 teaspoon garlic pepper
1/2 teaspoon salt
Approximately 1/4 finely chopped onions or shallots
Approximately 1/4 chopped parsley
1/2 cup flour plus a little more
Butter or olive oil

Toast the pecans in a cast-iron skillet and let cool.

Meanwhile, cook the wild rice in 2 cups of water just as you would rice, for about 50 minutes. You actually have the option to cook less or more, depending on how you like your wild rice. It softens more with more cooking, obviously, which is how I prefer it. If there’s leftover water in the pot you can drain it.

Place the leftover cooked white rice in a small bowl, then add the cooked wild rice and let cool.

In a larger bowl, combine the eggs and 1/2 & 1/2 and stir well. Add the garlic pepper and salt.

When the rice has cooled, add to the egg and milk mixture. Stir well, then add the onions and parsley.

When you are ready to cook the pancakes, add the pecans and stir in the flour.

When you stir the batter, you shouldn’t see any liquid (the egg and milk mixture). If you do, sprinkle a little more flour over the batter, only about one tablespoon at a time. If you add too much flour, the pancakes will be stiff and dry.

I used a large non-stick skillet to cook the pancakes. Start over medium-high heat. Add some butter to the skillet, and when it melts, add a spoonful of batter carefully, pressing it down to form a pancake.

After a minute, turn down the heat and let the pancakes cook for a few minutes. Turn them over carefully, and continue to cook a few more minutes. If you want more browning on the second side, raise the heat a bit.

Repeat with the remaining batter. Take your time, these are a bit more delicate than potato pancakes. The rices are cooked, but you still have to cook the batter slowly but thoroughly.

I served the pancakes as a side to a filet mignon.

I think a vegetarian would enjoy them as a meal, because they’re pretty hearty.

Speaking of non-vegetarians, these would also be good made with bacon.

If you feel extra decadent, serve sour cream with the pancakes.

 

 

64 thoughts on “Wild Rice and Pecan Pancakes

    • Thank you so much Gerlinde! Hope you’re healing fast! I’ve never broken anything and can’t imagine what you’re going through.

  1. Wild rice is a new term for me. I guess we Indians live in the world of white basmati rice only… Lol
    But I loved your idea to prepare pancakes from rice. Pecans would be adding a great flavor. We generally prepare fritters from leftover rice along with vegetables.

  2. I’ve never made savory pancakes, Mimi! But I love how versatile they could be. going to give it a try, because these look and sound so tasty! Thanks for the recipe!

    • Oh goodness, you definitely need to! I especially love grating zucchini. You don’t even have to squeeze the water out. Potato pancakes are pretty wonderful, also!

    • Thanks! I love to mix and match ingredients to the seasons, or to the meal. These are really fun and satisfying.

    • Definitely stick-like! I actually make sure I overcook them slightly, cause they still hold their shape pretty well, but wont choke you!

    • As long as the little sticks are cooked, they’re good! But just rice or barley with some other goodies would work well also!

  3. I find this a unique recipe, quite different from anything I’ve previously made. I love wild rice and I can’t wait to try these delicious pancakes!

  4. OK, I LOVE savory pancakes, but reading this post reminds me it’s been a couple of years at least since I’ve made any. Why is that? Dunno, but now I’m itching to make some again. This is such a wonderful recipe — love all the flavors you’ve put together here. Thanks!

    • Terrible! If nothing else, make potato pancakes! You can really have fun with those. And I love zucchini as well, when there’s a glut in the garden.

  5. I believe savory pancakes are a wonder side to any protein. I love them all, but don’t think I’ve had one with wild rice. I do believe it would make for a tasty and chewy pancake, which is a good thing. Oh and Mimi that fillet looks mighty tasty as well.

    • Thank you Ron! I really prefer vegetable pancakes over the grains variety, carbs and all, but they are truly a wonder side!

  6. I know I would love these — pecans are my favorite nut (love the maple-y taste) and wild rice is always a treat. And that steak alongside the pancakes in your photos, might just be the best looking steak ever. Cooked to perfection. :-) ~Valentina

    • Thank you so much Valentina! I can cook filets in my sleep, because I’ve had to make so many for my husband over the years!

    • Gosh Jeff thanks! That really made my day! I got really creative out of necessity during our “lean” years, when it was more about not wasting anything. But then it became more like a creative game, which I still enjoy!

      • I know exactly what you mean. I had those years, too – and as a result I hate to ever let any food go to waste. But I’m not sure I have your creativity. I do, though, get the chance to benefit from it!

      • That’s very sweet, but just know I have many more years of playing in the kitchen, at 63!

  7. Mimi, you’ve inspired me to think ‘outside the box.’ I’ve only made sweet pancakes slathered in syrup and I have also avoided blogging about pancakes since they are difficult to photograph. BTW, I’m in Peru now and will be in Machu Piccu in two days!

    • Oh my god I’m so excited for you!!! It is so surreal. If you see a yellow sauce, make sure to try it. It’s Huancaina made with Amarillo peppers and cream. Outstanding.

  8. These look wonderful, and I love the use of rice in them. I wonder if you can substitute rice flour for the flour to make them gluten free? They would make a gorgeous appetizer.

    • Oh definitely. Or almond flour. Just any binding agent that works with the egg-milk mixture, which there’s not a lot of. I like my savory pancakes (!) because they’re not bready or battery.

  9. What an absolutely novel idea – Wild Rice and Pecan Pancakes. Wow! I love everything about these. It is such a splendid side dish to any entree. You have piqued my interest. I will definitely be trying this recipe.

    • Thank you! I love playing with ingredients in savory pancakes. My mother would make potato pancakes using grated potato, and I just ran with it! Vegetable pancakes are really fun!

  10. I love, love savory pancakes and these look terrific! Plus it’s another recipe to make with my stash of wild rice besides soup :)

    • It’s a neat way to use wild rice. Good in pilates as well and definitely in soups. Savory pancakes really are fun!

  11. What an interesting recipe, Mimi! I love wild rice, but I’ve never turned them into pancake form before. Hey, Robbie likes wild rice, too (it’s one of the few things he’ll eat) so I should totally try these for him! These would be an excellent side dish to all sorts of main courses.

  12. My kids didn’t love too many foods when they were 4, either. Heck, I couldn’t handle lettuce and tomatoes till I was a teen. But look at me now 😬 But it is interesting that he likes wild rice!

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