Looking for comforting flavors and textures that fit the cozy, indulgent vibe of Thanksgiving?
These wild rice griddle cakes use pecans, which pair well with traditional flavors in fall holiday meals, in case you are just looking for a new side dish. Because they come together quickly, these savory pancakes are a convenient weekday meal option as well. Simply mix the batter ahead of time for stress-free cooking. These griddle cakes can also be prepared in advance and reheated, reducing last-minute preparation.
Ingredients
- ½ cup shelled pecans
- 3 eggs
- ½ cup flour (or gluten-free flour)
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- 1 teaspoon sea salt
- 1 cup cooked wild rice
- ¼ cup water
- ½ cup dried currants
- 2 scallions (white and green parts), thinly sliced
- Olive oil or avocado oil for frying
Preparation
In a cast-iron skillet over medium heat, toast pecans for 3–5 minutes, stirring occasionally, until browned and fragrant. Cool completely then chop the nuts finely.
In a medium bowl, whisk eggs then stir in flour and baking powder until combined. Add garlic powder and salt.
Mix cooled cooked wild rice into batter and stir well to combine. Add ¼ cup of water to loosen the batter. Stir in currants and sliced green onions.
When ready to cook, stir chopped pecans into batter. Heat a cast-iron griddle or large nonstick skillet over medium heat with a few tablespoons oil.
Scoop heaping tablespoonfuls of batter into hot pan, pressing lightly to flatten.
Cook 2–3 minutes per side, until lightly browned. Transfer to a baking sheet pan and keep warm. Repeat with remaining batter, adding more oil as needed.
The griddle cakes can be made ahead and reheated in a 350°F oven on a baking sheet until warmed through.
