SWANY WHITE WILD RICE LIGHT, DELICIOUS PANCAKES 2 _ cups Buttermilk (the older the better) 2 cups Wild Rice Flour 2 Eggs 1 tbsp Baking Powder 2 tsp Baking Soda (rounded if the buttermilk is old) _ cup Sugar 1 tsp Salt 10 tblsp vegetable oil or melted butter Beat Eggs, Sugar an Oil together. Add Flour, Salt, Baking Powder, Baking Soda and Buttermilk. Cook batter on an ungreased griddle, turning each pancake as bubbles form. Cook on the second side about 1 minute. Accompany the pancakes with butter and hot syrup. The batter keeps well in the refrigerator for about a week. Makes 12 Ð 14 six inch pancakes.