Wild Rice Pancakes with Cherry Compote

Ingredients

• 1/3 cup (60 grams) wild rice, rinsed and drained
• 1 1/2 teaspoons ground cinnamon, divided
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly grated nutmeg, divided
• 1 cup (120 grams) all-purpose flour
• 1/2 cup (56 grams) finely ground blanched almond flour
• 3 tablespoons (38 grams) sugar
• 2 teaspoons baking powder
• 1 cup whole milk
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 2 tablespoons (28 grams) melted unsalted butter, plus more for greasing the griddle
• 2 cups (250 grams) pitted fresh or frozen cherries (save juice from frozen cherry bag)
• 1/4 cup cherry juice (from above) or water
• 1/4 cup sugar
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon almond extract
• Unsalted butter, for serving
• Pure maple syrup, for serving

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