Wild Rice Pancakes with Apple Topping

4 eggs
1 1/4 cups buttermilk
1/2 tsp baking soda
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp sugar
2 tbsp butter, melted
1 cup well-cooked wild rice

Apple Topping:
2 medium apples
1 cup butter, divided
1 cup sour cream
1 1/2 cups maple syrup

In large bowl, whisk eggs, buttermilk and baking soda. In separate bowl, mix flour, baking powder, salt and sugar; add to egg mixture. Whisk in butter and wild rice.

Heat griddle. Meanwhile, peel and core apples; slice. Place teaspoon of butter on griddle; fry apples until golden brown on both sides. Remove and keep warm. Fry pancakes using remaining butter. To serve, top with sour cream, apples, syrup and a side of pork sausage.

Recipe compliments of the Minnesota Cultivated Wild Rice Council