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.