Wild Rice Pancakes (A is for Apple)

Get wild by taking chipotle chili, eggs, milk, cooked wild rice, honey, melted butter, red peppers, green onion, flour, baking powder and dried garlic whisked together. Then fried in small circular pancake size circles in vegetable oil, till golden brown. With sour cream, mayonnaise, chopped green onion, freshly squeezed lime juice, fresh cilantro, salt and pepper dipping sauce.
Ingredients:
Wild Rice:
- 1 cup of rice
- 4 cups of water or stock
Pancakes:
- 1 cup (250ml) cooked wild rice cooled (follow manufacturer instructions) or see note
- 2 eggs lightly beaten
- 2 tablespoons (30ml) melted butter
- 1 teaspoon (5ml) honey
- 2 cups (500ml) whole milk
- 2 teaspoons (10ml) finely minced canned chipotle chili in adobo sauce
- 1.5 cups (375ml) all-purpose flour
- 1 teaspoon (5ml) baking powder
- 1 teaspoon garlic powder
- 1 red pepper small dice
- 6 green onion thin sliced
- Salt and pepper to taste
- Vegetable oil for frying
Cilantro sour cream dipping sauce:
- 1 cup (250ml) sour cream
- Juice and zest of 1 lime
- 2 tablespoons (30ml) mayonnaise
- ¼ cup (60ml) cilantro leaves roughly chopped
- Salt and pepper
- green onion
Method:
Cook rice 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 (60ml) portions of batter and place in pan leaving 1 inch (2.5cm) 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.
Makes 10 – 4 inch (10.5cm) pancakes
Note: Wild rice can vary in cooking times pending if you are using wild or cultivated. Also it is graded by grain. Some lower grades have broken grains which affect the cooking time. As a general rule it’s a 3:1 ratio. I like to add a little more water for safety then drain the excess. For 1 cup (250ml) of rice I will add 3 ¼ cups (415ml) of water. Also wild rice takes well to absorbing flavorful liquids replace the water with a stock like chicken stock for extra flavor.