Wild Rice Pancakes with Blueberries
By June Naylor
Photo by Ralph Lauer
Wishbone & Flynt executive chef and co-owner Stefon Rishel proves his versatility in the kitchen with pleasing plates of everything from upscale comfort food to dishes welcomed by those on special diets. Before COVID-19 restrictions forced takeout-only service, Wishbone offered a brunch menu that included favorites such as tiramisu French toast with brioche and a burger seared in duck fat. Another popular go-to was the gluten-free pancakes made with rice flour (Rishel prefers the version from Local Oven in Farmers Branch), wild rice and blueberries. The wild rice gives the pancakes a bit of texture and adds a nutty flavor. Top them with local honey instead of syrup. Peppery smoked bacon makes a fine accompaniment, along with a carafe of mimosas.
Wild Rice and Blueberry Pancakes
- 31/3 cups rice flour
- 1 cup powdered sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup buttermilk
- 4 eggs
- 1 tablespoon vanilla bean paste, such as Nielsen-Massey (or substitute with 1 tablespoon vanilla extract)
- 1 cup cooked wild rice
- 2 tablespoons melted butter
- 2 cups fresh blueberries, reserving some for garnish
- Honey, preferably local
- Powdered sugar
In a large bowl, combine flour, sugar, milk, cream, buttermilk, eggs and vanilla bean paste. Mix lightly, and pour into blender. Puree until smooth; batter should be thick, like a crepe batter. (Unless you have a very large blender, this must be done in batches.) Fold in wild rice and butter, mixing well.
In a buttered nonstick pan or on a griddle, spoon out 2- to 4-inch pancakes, studding each heavily with fresh berries. Once edges start to crisp and batter is set, flip and cook until berries begin to burst.
To serve, top with extra berries, a drizzle of local honey and a dusting of powdered sugar.