Makes 10-12 4-inch pancakes.
*Make sure to read all steps before beginning recipe 👀
INGREDIENTS :
- 2 Cups Tocabe Wild Rice Pancake Mix
- 1 Large Egg
- 1.5 Cups Milk (or more depending on thickness. We prefer almond or oat milk, but use the liquid of your choice — whole milk, buttermilk, etc.)
DIRECTIONS :
- Start by placing Tocabe Wild Rice Pancake Mix into medium size mixing bowl. Spread corn mix out and make a crater in the middle for wet ingredients.
- In a separate small bowl whisk together egg and desired liquid. After thoroughly mixed, slowly pour into the center of the bowl containing corn mixture.
- Gently whisk together wet & dry ingredients until thoroughly mixed and set aside.
- Allow the mixture to sit for at least 20 minutes allowing corn to fully hydrate.
- After about 15 minutes of allowing the batter to rest, heat a flat, heavy bottom pan over medium heat. A griddle or cast iron pan works well.
- Allow pan to thoroughly warm before adding any batter. you can test the temperature by adding a small amount of batter to the pan.Â
- When pan is hot make sure to lightly grease to keep pancakes from sticking. Pan spray is the most convenient but you can easily use another oil lightly covering the pan surface.
- Once pan is greased and hot, slowly add desired batter to pan in small circles, evenly spreading to an even thickness. (Note: Batter will be slightly thicker than a "normal" pancake. If you feel it is too thick, add small amounts of liquid until desired consistency.)
- When pancake has cooked halfway through, flip and allow to finish on second side.
- Repeat this process until all cakes are cooked.
- Serve stacked with honey, maple syrup, or fresh berries & enjoy!Â