Savory Pancakes with Sausage, Cheddar & Wild Rice
Whisk flour, baking powder, baking soda, pepper and salt in a large bowl. Whisk egg, buttermilk, oil and sugar in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Sprinkle rice, sausage and cheese over the top; fold to combine. Resist overmixing--it will make the pancakes tough.Advertisement
Let the batter sit, without stirring, for 10 to 15 minutes.
Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, scoop out about 1/4 cup for each pancake and cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
Make Ahead Tip: Freeze cooked pancakes airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
Cook wild rice in a large saucepan of boiling water until tender and the kernels have popped, 45 to 55 minutes. Drain well. Store cooled rice airtight in the refrigerator for up to 3 days. (1 cup dry wild rice yields 2-2 1/2 cups cooked.)
2 starch, 1/2 medium fat meat, 1/2 high-fat meat, 1 fat