Miller's Wild Rice Pancakes
Submitted by jshafer
Silver-dollar pancakes studded with cooked wild rice and sauteed shallots. A savory brunch pancake with nutty crunch, great with eggs or smoked fish.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minThese are not your blueberry-Sunday-morning pancakes. Wild rice and sauteed shallots turn the batter savory and nutty, making them a proper side or base for smoked fish, eggs, or a spoonful of sour cream. Think of them as the pancake answer to a latke.
The beaten egg whites folded in at the end give the silver dollars remarkable lift for a batter this sturdy. That air is what keeps the pancakes from turning dense under the weight of cooked rice. Shallots sauteed in butter before joining the batter add a gentle sweetness that plays well against the grassy wild rice flavor.
Kitchen Tips
- Use fully cooled wild rice. Warm rice steams the batter and flattens the silver dollars.
- Fold egg whites in two additions. First third loosens the batter; the rest goes in with a light hand to preserve lift.
- Keep the griddle at 375°F (190°C). Higher heat burns the shallots; lower heat produces pale, gummy pancakes.
- Make ahead by undercooking slightly and finishing in a hot oven just before serving.
Variations
- Top with creme fraiche and smoked salmon for a cocktail-party appetizer.
- Stir in chopped fresh chives or dill for a brighter herbal profile.
- Swap wild rice for cooked quinoa or farro for a different grain bite.
Ingredients
Directions
Sift together flour, baking powder and salt.
Beat egg yolks slightly and combine with milk and oil.
Beat whites until stiff and set aside.
Stir yolk mixture into flour mixture until blended but somewhat lumpy.
Fold in beaten egg whites.
Gently stir in minced shallots and cooked wild rice.
Pour about 2 tablespoons of batter onto hot, lightly greased griddle for each pancake.
Cook until lightly browned and turn cooking second side.
Makes about 30 silver dollar size pancakes.
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