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Wild Rice Griddlecakes alcohol, breads, breakfast, jw, native sauces 3 eggs; well beaten 2 cup buttermilk 1 tablespoon honey 2 cup whole wheat flour 2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 1/2 tablespoon lard; melted or butter or veg o 1 cup wild rice; cooked Mix eggs, buttermilk and honey. sift together thew dry ingredients and gradually add to the liquid, beating until smooth after each addition. Stir in lard and cooked rice. Drop batter by large spoonfuls onto a hot greased griddle. Cook as for any pancakes. Serving suggestion: venison-pork sausages and maple syrup or cranberry preserves. From: Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada, ISBN 0-660-00128-4 Posted by: Jim Weller Yield: 5 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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