Title: Wild Rice Griddlecakes
Categories: Amerind Ethnic Bread Breakfast
Yield: 5 Servings

3		Eggs; well beaten
2	c	Buttermilk
1	tb	Honey
2	c	Whole wheat flour
2	ts	Baking powder
1	ts	Baking soda
1	ts	Salt
1 1/2	tb	Lard; melted or butter or veg oil
1	c	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

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