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Wild Rice Pancakes

"Wild rice gives these fluffy pancakes a wonderful texture and hint of nutty flavor. Feel free to use more or less wild rice, depending on your preference."

By allrecipes · From Open Recipes · 11 ingredients
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Why it works: Wild rice and flour share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and 56 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

12 servings
Prep10 min
Cook20 min

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Rinse the 1 1/4 cups wild rice, then combine it with the 5 cups water in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes until the grains begin to split. Drain any extra water and let the rice cool.

  2. In a large bowl, whisk the 3 eggs, 3 cups buttermilk, 1 teaspoon vanilla extract, and 3 tablespoons melted butter until smooth.

  3. In another bowl, whisk the 3 cups all-purpose flour, 1/4 cup white sugar, 1 tablespoon baking powder, 1 1/2 teaspoons ground nutmeg, and 3/4 teaspoon salt.

  4. Pour the wet mixture into the dry mixture and stir just until combined. Fold in the cooled wild rice. Let the batter rest for 5 minutes.

  5. Heat a lightly buttered griddle or skillet over medium heat. Pour about 1/4 cup of batter per pancake and cook until bubbles form on top and the edges look set, about 2 minutes.

  6. Flip the pancakes and cook another 1 to 2 minutes until golden and cooked through. Keep warm in a low oven, 200°F (93°C), while cooking the rest.

  7. Serve the pancakes warm.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Wild rice + flourtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together56 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Vanilla + sugartop 3% of all pairs
    Aroma overlaplow
    Mentioned together35,031 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Buttermilk + flourtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together3,667 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Flour + nutmegtop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together18,411 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + buttertop 6% of all pairs
    Aroma overlaplow
    Mentioned together122,858 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Vanilla and sugar share little aroma chemistry, yet 35,031 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the vanilla

How well each one fits the dish's main ingredients (wild rice, egg, buttermilk, flour, sugar, nutmeg, butter):

  1. Lemonbetter flavor fit
  2. Raisinabout as good a flavor fit
  3. Pumpkinabout as good a flavor fit
  4. Vanillathe original

Fit is the average pairing score against wild rice, egg, buttermilk, flour, sugar, nutmeg, butter. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).