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Savory Pancakes with Sausage, Cheddar & Wild Rice
Savory Pancakes with Sausage, Cheddar & Wild Rice
1 Review
From: EatingWell Magazine, November/December 2015
Change up your Sunday morning pancake routine with this savory pancake recipe studded with sausage crumbles and shredded sharp Cheddar. Serve these healthy pancakes with fried eggs and slices of fresh tomato.
- By: Carolyn Malcoun EatingWell Senior Food Editor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1½ cups white whole-wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt
- 1 large egg
- 1½ cups buttermilk
- 2 tablespoons canola oil
- 1 tablespoon sugar
- 1 cup cooked wild rice (see Tip)
- ¾ cup crumbled cooked breakfast sausage (from about 4 ounces)
- ½ cup shredded sharp Cheddar cheese
Preparation
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Active
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Ready In
- 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.
- 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 ¼ 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 2-2½ cups cooked.)
- Serving size: 2 pancakes
- Per serving: 286 calories; 12 g fat(4 g sat); 4 g fiber; 34 g carbohydrates; 12 g protein; 17 mcg folate; 49 mg cholesterol; 5 g sugars; 2 g added sugars; 170 IU vitamin A; 1 mg vitamin C; 233 mg calcium; 5 mg iron; 569 mg sodium; 210 mg potassium
- Nutrition Bonus: Iron (28% daily value), Calcium (23% dv)
- Carbohydrate Servings: 2½
- Exchanges: 2 starch, ½ medium fat meat, ½ high-fat meat, 1 fat
Reviews 1
August 21, 2017
By: cellodavis
This was amazing!! I didn't have any wild rice, but did have a bag of Trader Joe's microwaveable frozen brown rice, and I didn't have any sharp cheddar so used a lite Mexican shredded cheese instead (again TJ's). The sausage I used was a mild Italian flavor. The main surprise was that none of these 3 ingredients was dominant in the flavor...it just tasted like the best pancakes we have ever eaten. We will definitely make this again! Eating Well is just the best resource ever.
