Wild Rice Flour Pancakes

When I made the Mixed Mushroom Soup the other day, I made wild rice to go in it instead of barley specifically so I could make this Wild Rice Flour Pancake recipe from Super Natural Cooking.  That's how I can tell I really want to make something - it lives in a dusty corner of my brain, waiting for something to remind me of it - I don't forget about it until I'm flipping through the book again.  The head notes of the mushroom recipe suggested wild rice as an alternative to barley (and I am kicking myself a little for not going with barley, after the lemon-barley stuffing from Thanksgiving, which was delicious).  So I cooked some up in my pressure cooker (by "I" of course I mean "Ken" because I am still a little bit scared of it exploding and I need supervision), and I portioned out amounts for the soup recipe and this pancake recipe.  Then I put the rest in freezer bags, 2 cups each, and popped them in the freezer for another time.  I turned the small bit of uncooked wild rice into flour to make these pancakes the next day.

These pancakes stayed with me for quite some time.  I cooked the wild rice and flour one day.  The next day I made the pancake batter and a few pancakes.  The next day Ken made the rest of the pancakes, and I ended up finishing the last ones maybe 5 days after they were cooked.  (And they were still good!  There's nothing wrong with leftovers!)  I don't typically add to things - I don't add salt, I don't add butter, etc. - but a tiny sliver of butter to melt on these was pretty crucial.

I'm not sure I'll be making these often since they turned out to be a bit of a hassle, but we'll see.  Now that I have wild rice flour already ground up and wild rice cooked in the freezer, they may make a repeat appearance in my kitchen.  If I remember, I'll probably make half a batch, because even if I had frozen a few (and my poor freezer is a bit overloaded at the moment) I think this recipe made a few too many for two people.