Wild Rice Pancakes

Take a walk on the wild side with these scrumptious savoury pancakes. Wild rice adds a unique nutty flavour to the pancake and pairs perfectly with a creamy tangy dipping sauce.

Ingredients:

Wild Rice:

• 1 cup (240 ml) wild rice
• 4 cups (1 L) water or stock

Pancakes:

• 2 eggs, lightly beaten
• 2 tablespoons (30 ml) melted butter
• 1 teaspoon (5 ml) honey
• 2 teaspoons (10 ml) finely minced canned chipotle chili in adobo sauce
• 2 cups (500 ml) whole milk
• 1 teaspoon (5 ml) baking powder
• 1 teaspoon garlic powder
• 1.5 cups (375 ml) all-purpose flour
• 1 red pepper, small dice
• 6 green onions, thinly sliced
• 1 cup (250 ml) wild rice, cooked and cooled (follow manufactures instructions) or see note
• Salt and pepper
• Vegetable oil (for frying)

Cilantro sour cream dipping sauce:

• 1 cup (250 ml) sour cream
• 2 tablespoons (30 ml) mayonnaise
• Green onion
• 1 lime, juice and zest
• ¼ cup (60 ml) roughly chopped cilantro leaves
• Salt and pepper

Method:

• Cook rice in water or stock at a simmer for 45 minutes.
• Combine eggs, butter, honey, chipotle, and milk in medium bowl.
• Sift the baking powder, garlic powder and flour.
• Add the dry to the wet ingredients.
• Fine dice the red pepper. Mince the green onion.
• Add the cooked and cooled rice, green onion, red pepper to batter and season with salt and pepper.
• Pre-heat a non-stick sauté pan to medium heat.
• Add oil and lightly coat the pan.
• Scoop ¼ cup (60 ml) portions of batter and place in pan leaving 1-inch (2.5 cm) space between each cake.
• Cook without moving until tiny bubbles appear on the surface and the edges of the pancake. The rim of the pancake will start to lose its gloss.
• Flip and continue to cook 2 minutes or until golden brown.
• Remove. Continue cooking pancakes with remaining batter.
• To make dipping sauce in a small bowl combine sour cream, mayonnaise, green onion, zest and lime juice, chopped cilantro, salt and pepper.