• 1 1/2 cups Whole Wheat Pastry Flour
• 1/2 cup of Wild Rice Flour
• 2 1/4 cups Buttermilk
• 2 Tbsp. melted Butter
• 1 Tsp. Baking Powder
• 1/2 Tsp. Baking Soda
• 1/3 cup Natural Cane Sugar
• 1/2 Tsp. fine grain Salt
• 1/2 Tsp. Vanilla
• 2 Eggs, lightly beaten
• 1 cup cooked Premium Dry Roasted Wild Rice or Select Dry Roasted Wild Rice

The night before place in a glass or ceramic bowl the whole wheat flour, wild rice flour and buttermilk, mix until blended. Cover and leave overnight on the counter. In the morning, add all remaining ingredients with the exception of the cooked wild rice. Adjust thickness of batter with water or buttermilk. Heat skillet or griddle until hot, sprinkle small amount of cooked wild rice in pan and immediately pour 1/3 cup of batter on top of rice. Cook until golden brown on bottom, then flip and cook until golden brown on that side. Repeat process with remaining batter.

Serve with your choice of syrup and butter or sprinkle with powdered sugar or cinnamon and sugar mixture.