Wild Rice Pancakes

Ingredients:

• 1 cup wild rice
• 3 cups premium flour
• 1/4 cup sugar
• 2 tbsp. baking powder
• 0.5 tsp salt
• 3.5 cups whole milk, more if needed
• 1 tbsp vanilla extract
• 2 large eggs
• 2 tbsp melted salted butter, plus extra for the pan and serving
• 6 chicken sausages
• Warm pancake syrup for serving
• Halved strawberries for serving
• Melon slices for serving
• Blueberries for serving

Preparation:

1. Cook wild rice according to package directions. Don't add salt or cook it in broth; just cook it in plain water. Set aside.
2. In a large bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, vanilla, and eggs. Add the liquid mixture to the flour mixture, stirring very gently until the batter is smooth. Add more milk if the batter seems too thick. It should be thick but spreadable. Add the melted butter to the batter, stirring gently until fully incorporated. Gently fold in the cooked wild rice. Add it gradually; you may not need all of the rice.
3. Heat a frying pan over medium-low heat and add a little butter. Add the batter to the pan and cook until the pancakes are golden brown, 3-4 minutes per side. Repeat with the remaining batter.
4. Prepare the sausages according to package directions. Serve the pancakes with butter, warm syrup, strawberries, melon slices, and blueberries.