From the Grand Portage Indian Reservation in northern Minnesota, comes this delicious hearty breakfast. These pancakes have so much crunch and chewy goodness you’ll never want a soft, spongy pancake again. Along with the great rich flavor come the nutritional benefits. Wild rice adds protein and fiber to your pancakes, more than regular white rice, and stores indefinitely on a boat.
Make your pancakes any way you’d like…from scratch, using Bisquick or instant “just add water.” Then add your cooked wild rice and blueberries. As simple as that. This morning’s breakfast is using versatile Bisquick, which is a staple on board many boats, and fresh blueberries. Frozen or canned work equally as well. Just make sure you drain them.
Blueberry Wild Rice Pancakes
2 cups BisquicK
1 cup milk
2 eggs
2/3 cup cooked wild rice*
2/3 cup of blueberries
* Wild rice is tough and takes longer to cook than conventional white rice. For this recipe place 1/4 cup uncooked rice in 1 1/2 cups of water. Add a couple pinches of salt and bring to a boil. Reduce to simmer and cook for at least one half hour or until the rice starts to pop open and is tender. You may have to add more water. Wild rice should be firmer than white rice.
Mix up your pancake batter until smooth. Fold in the wild rice and blueberries. Spray your griddle or frying pan with a spray oil, like Pam.
Cook your pancakes over medium heat. Flip when they start to bubble. Then watch the blueberries burst and ooze out the tops of the pancakes.
Serve with butter, syrup, fruit, sausage and a good cup of french-pressed coffee. This brunch will stick with you for a good part of the day.
