Okay…. confession time. I haven’t finished reading The Strangers. It will be read by our meet though, I promise. The reason? The same as always - life got in the way and work is super busy right now. That being said I thought I’d work with the only food that I’ve come across. Pancakes! While they don’t specify the type of pancakes, I didn’t want to make the usual buttermilk pancakes.

Research ingredients common to the Indigenous in Canada, I found they use a mix of wild rice and blueberries in their pancakes. It has more of an earthy flavour, but the. blueberries add a pop of sweetness the batter needs.

Wild Rice & Blueberry Pancakes

Ingredients:

3 eggs

2 tsp brown sugar

1 tsp vanilla extract

2 cups flour

2 1/2 tsp baking powder

2 tbsp melted butter

1 1/2 cups milk

3/4 cup cooked wild rice or brown rice

1 cup blueberries

Method:

1. In a large bowl mix flour, salt, and baking powder in a large bowl.

2. Mix eggs and sugar with a whisk for 30 seconds in a medium bowl. Add milk and vanilla stir until combined.

3. Stir the milk and egg mixture into the flour mixture. Don’t over mix just enough to get the batter wet.

4. Fold in melted butter with a spatula, then fold in blueberries and cooked wild rice.

5. Heat a griddle or flat pan over medium heat until hot. Preheating the pan prevents the pancakes from sticking.

6. Ladle on a quarter cup of batter for each pancake. Let the pancake cook until bubbles stop popping in the centre of the pancake, about three minutes.

7. Check the bottom of the pancake that it is a golden colour. Adjust heat up slightly if it is still pale and down if it looks too black.

8. Flip pancakes and cook for about a minute.

9. Serve with a drizzle of maple syrup and a handful of blueberries.