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Wild Rice Pancakes with Cherry Compote
Ingredients
  • subheading: Pancakes:
  • ⅓ cup (60 grams) wild rice, rinsed and drained
  • 1 ½ teaspoons ground cinnamon, divided
  • 1 ½ teaspoons kosher salt, divided
  • ½ teaspoon freshly grated nutmeg, divided
  • 1 cup (120 grams) all-purpose flour
  • ½ 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
  • ¼ teaspoon almond extract
  • 2 tablespoons (28 grams) melted unsalted butter, plus more for greasing the griddle
  • subheading: Compote:
  • 2 cups (250 grams) pitted fresh or frozen cherries (save juice from frozen cherry bag)
  • ¼ cup cherry juice (from above) or water
  • ¼ cup sugar
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ teaspoon almond extract
  • Unsalted butter, for serving
  • Pure maple syrup, for serving
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