Fluffy Pancakes Made Heartier with Wild Rice and a Bright Cherry Topping

In Minnesota, wild rice is abundant, which is why Molly keeps finding new places to use it. Folded into a light pancake batter, the grain brings a toothsome bite and a pleasant nutty flavor, while a quick cherry compote supplies just the right tang.

Info

• Cook time: 40 minutes
• Total time: 1 hour 10 minutes
• Yield: 8 pancakes, about 1 cup compote

Ingredients

Pancakes

• 1/3 cup (60 grams) wild rice, rinsed and drained
• 1 1/2 teaspoons ground cinnamon, divided
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly grated nutmeg, divided
• 1 cup (120 grams) all-purpose flour
• 1/2 cup (56 grams) finely ground blanched almond flour
• 3 tablespoons (38 grams) sugar
• 2 teaspoons baking powder
• 1 cup whole milk
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 2 tablespoons (28 grams) melted unsalted butter, plus more for greasing the griddle

Compote

• 2 cups (250 grams) pitted fresh or frozen cherries (save juice from frozen cherry bag)
• 1/4 cup cherry juice (from above) or water
• 1/4 cup sugar
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon almond extract
• Unsalted butter, for serving
• Pure maple syrup, for serving

Instructions

1. Start the rice: In a medium saucepan, stir together the wild rice, 1 teaspoon of the cinnamon, 1 teaspoon of the salt, 1/4 teaspoon of the nutmeg and 3 cups water. Cover and bring to a simmer over medium-low heat. Cook until the grains are tender but still have a bit of chew, 35 to 45 minutes; they should split without fully bursting. Drain, run under cold water to cool, then set aside so excess water can drain off. The cooked rice should measure about 1 cup.
2. Make the compote: While the rice cooks, check the juice left in the bag if you are using frozen cherries, adding water as needed to reach 1/4 cup. In a small saucepan over medium heat, combine the cherries, the 1/4 cup cherry juice (or water if the cherries are fresh), the sugar and the lemon juice. Bring to a simmer and cook, crushing some but not all of the cherries with a wooden spoon, until the juices turn lightly syrupy — about 5 minutes for frozen cherries, a minute or so more for fresh. Take the pan off the heat and stir in the almond extract. Set aside.
3. Mix the batter: In a large bowl, whisk the all-purpose flour, almond flour, sugar, baking powder and the remaining 1/2 teaspoon cinnamon, 1/2 teaspoon salt and 1/4 teaspoon nutmeg. In a spouted measuring cup, whisk the milk, egg, vanilla and almond extract until smooth, then pour into the dry ingredients and whisk just until combined. Stir in the melted butter, then fold in the wild rice so it is evenly distributed.
4. Cook the pancakes: Set a large cast-iron skillet or griddle over medium heat. Once hot, add a pat of butter to grease the surface. Using a 1/3-cup dry measuring cup, pour batter into the pan to form a pancake about 5 inches across. Cook until the edges set, bubbles rise and the bottom is golden brown, 2 to 3 minutes. Flip and cook the other side, about 1 minute. Repeat with the remaining batter. Gently rewarm the cherry compote. Serve the pancakes with additional butter, the compote and maple syrup.
5. Storage: Leftover compote keeps in an airtight container in the refrigerator for 2 to 3 days. The pancakes are best eaten right away; leftovers can be wrapped in foil and refrigerated for a day or 2, then rewarmed in a toaster oven.