Indian Ricegrass Latin Name and Savory Pancake Recipe

Indian ricegrass’s accepted Latin name is Achnatherum hymenoides; Oryzopsis hymenoides is an older botanical name you may still see. This savory scallion pancake recipe uses food-grade Indian ricegrass flour blended with wheat flour, making a practical griddle recipe while explaining what the plant name means.

Ingredients

1 cup (125 g) all-purpose flour
1/2 cup (60 g) Indian ricegrass flour
1 teaspoon (4 g) baking powder
1/2 teaspoon (2 g) baking soda
1/2 teaspoon (3 g) fine salt
1/4 teaspoon (0.5 g) ground black pepper
1 1/4 cups (300 ml) buttermilk, plus 1–2 tablespoons (15–30 ml) more if needed
2 tablespoons (30 ml) neutral oil, such as canola or sunflower oil
1/3 cup (35 g) thinly sliced scallions
1/2 cup (55 g) shredded sharp cheddar, optional
1 tablespoon (15 ml) neutral oil for the griddle, adding a little more as needed

Instructions

Whisk the all-purpose flour, Indian ricegrass flour, baking powder, baking soda, salt, and black pepper together in a medium bowl. Breaking up any small flour lumps now helps the leavening distribute evenly, so the pancakes rise consistently rather than developing bitter pockets of baking soda.
In a second bowl, stir together the buttermilk and 2 tablespoons (30 ml) oil. Pour the liquid into the dry ingredients and fold gently with a spatula just until no large dry patches remain. A few small lumps are fine; beating the batter smooth can make the wheat-based pancakes tough. Fold in the scallions and, if using, cheddar. Let the batter stand for 5 minutes while you heat the pan.
Warm a large nonstick skillet or well-seasoned griddle over medium heat. Add a thin film of the griddle oil. The surface is ready when a small drop of batter sizzles gently without browning immediately. If it darkens at once, lower the heat; a pan that is too hot can scorch the outside before the middle cooks through.
Spoon roughly 1/4 cup (60 ml) batter onto the pan for each pancake, leaving room to turn them. Cook two or three at a time, depending on the size of your pan. Cook the first side for about 2–3 minutes, until bubbles appear on top and the edges look set. Slide a thin spatula underneath and flip; cook the second side for 1–2 minutes, until browned and cooked through. Use medium heat throughout and add a few drops of oil between batches if the pan looks dry.
Transfer the cooked pancakes to a plate and continue with the remaining batter, for about four batches and 18 minutes of total griddle time. Serve warm. The pancakes should be tender and lightly savory, with a subtle, toasted grain flavor from the ricegrass flour.

Tips

Buy flour intended for food. Indian ricegrass is a North American native grass, not a type of Asian rice, and its flour is a specialty product. Choose food-grade flour from a food retailer. Do not use seed sold for planting, which may be treated or otherwise not intended to eat.
Keep the wheat flour in this version. Indian ricegrass flour does not behave exactly like wheat flour, and brands can vary in grind and absorption. The all-purpose flour gives this particular batter dependable structure. For a thicker batter, add buttermilk a tablespoon at a time; if it runs very freely, wait a minute before adding liquid, since the flour may still be hydrating.
Mix lightly and cook steadily. Overmixing encourages chewy pancakes, while high heat can leave the centers gummy. Let the batter rest for the stated 5 minutes, then use medium heat and flip when the surface bubbles and the edges begin to set.
Make the batter close to cooking time. Once buttermilk meets the baking soda and baking powder, the leavening starts working. A short rest is useful, but leaving the batter for hours can produce flatter pancakes. If you need to work ahead, measure the dry ingredients separately and refrigerate the buttermilk mixture until you are ready to combine them.

Serving Suggestions

Serve these pancakes hot as a savory breakfast, a light lunch, or a side with soup. A spoonful of plain yogurt or sour cream and a scattering of extra sliced scallions make an easy topping. For a fuller meal, pair them with a bowl of lentil soup, tomato soup, or a crisp salad dressed with lemon and olive oil. Their mild grain flavor also works with a fried egg or sliced avocado; cook any egg until the white and yolk are firm, or follow safe handling guidance for the preparation you choose.

For a small gathering, keep finished pancakes warm on a plate loosely covered with foil while you cook the remaining batches. Avoid stacking them tightly for a long time, since trapped steam softens the browned surfaces. Put out chutney, a tangy yogurt sauce, or a mild hot sauce so diners can choose a topping. These are contemporary pancakes made with a specialty flour, not a claim to reproduce a traditional Indigenous dish.

Variations

Herb and pepper pancakes: Replace half the scallions with 2 tablespoons (about 6 g) chopped parsley or cilantro and add a pinch of crushed red pepper. These additions keep the batter savory without changing the cooking method. If using a strongly flavored herb, start with a small amount so it does not overwhelm the grain.

Cheese-free version: Leave out the optional cheddar and add 1 tablespoon (8 g) nutritional yeast or simply use extra scallion. The nutritional yeast gives a savory note, but it is not a direct textural replacement for cheese; the pancakes will be a little less rich.

Use another cultured dairy option: If buttermilk is unavailable, stir 1 tablespoon (15 ml) lemon juice or white vinegar into 1 1/4 cups (300 ml) milk and let it stand for 5 minutes before using. The result is thinner and may taste less tangy than buttermilk, so hold back a tablespoon of the liquid at first and add it only if the batter seems too stiff.

For a gluten-free approach: Do not assume that Indian ricegrass flour alone will make this recipe work as written. Wheat flour supplies structure, and ricegrass flour products may not be certified gluten-free or protected from cross-contact. A tested gluten-free pancake blend can replace the all-purpose flour, but because blends absorb liquid differently, follow the blend’s guidance and adjust the buttermilk gradually. Expect some difference in texture.

Storage and Reheating

Let leftover pancakes cool briefly, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe container with baking parchment between layers; use within about 2 months for best texture. Label the container with the date.

Reheat refrigerated pancakes in a skillet over low to medium heat for about 1–2 minutes per side, or warm them in a 300°F (150°C) oven for 8–10 minutes. Frozen pancakes can go directly into a toaster if they fit, or warm them covered in a skillet over low heat until hot in the center. When reheating leftovers, heat them to 165°F (74°C), the USDA FSIS safe temperature for leftovers, and check with a food thermometer when practical. Avoid repeated cooling and reheating; warm only the amount you plan to serve.

Frequently Asked Questions

What is the Latin name for Indian ricegrass?
Achnatherum hymenoides is the accepted name commonly used in current botanical references. The older name Oryzopsis hymenoides remains in books, seed listings, and other references, so seeing both names does not necessarily mean they refer to different plants.

Is Indian ricegrass actually rice, or is it from India?
No. Indian ricegrass is a perennial grass native to western North America, and it is not a member of the rice genus Oryza. The common name can be misleading. The plant produces small seeds that have been used as food by Indigenous peoples of the region; the name alone does not establish a connection to India.

Can I make these pancakes with whole Indian ricegrass seeds?
This recipe is formulated for flour, not whole seeds. Whole seeds have a different texture and cooking behavior, and they are not a one-for-one substitute for flour in this batter. If you have food-grade whole seeds, use preparation instructions supplied by the seller or a reliable food source for that specific product. Grinding them finely may be possible, but a home-ground flour can be coarser and absorb liquid differently.

Where can I buy Indian ricegrass flour?
Look at specialty grain mills, Indigenous food producers, and retailers that clearly label the product for culinary use. It is not as widely stocked as wheat or rice flour. Check the package for the botanical name, food-use labeling, and storage advice. If you cannot find it, substitute another specialty grain flour for a different flavor, or make ordinary scallion pancakes with all-purpose flour; the recipe will no longer have Indian ricegrass in it.

Does Indian ricegrass flour contain gluten?
Indian ricegrass itself is a grass distinct from wheat, but that does not guarantee that a particular flour product is free of gluten cross-contact. This recipe also contains all-purpose wheat flour. Use a product and a recipe specifically labeled and formulated for your dietary needs if gluten avoidance is important, and check the packaging rather than relying on the common name.

Why are my pancakes dense or gummy in the middle?
Common causes include batter that was mixed too much, a skillet that was too hot, pancakes that were made too thick, or a flour that absorbs more liquid than expected. Fold only until combined, spread each portion into a modest round, and cook over medium heat so the inside has time to set. If the batter feels unusually stiff after resting, add buttermilk a tablespoon at a time.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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