Wild Rice Pancakes With Chicken
Contributed by: Kathryn Hawkins of Crepes, Waffles & Pancakes!
Breakfast and brunch will never be the same again. Nor will main meals, desserts or snack-times. This is a culinary adventure that will take you through the day - even special occasions.
It starts with the basic, simple recipes that make these comfort foods a favorite. But a few extra ingredients take the humble crepe, waffle, or pancake into a realm more exotic and provide fresh inspiration for any restless cook.
- Enjoy Lemon and sultana buttermilk pancakes piping hot from the pan or cold on-the-go.
- Go south-of-the-border with Tex-Mex-style chicken waffles for a hearty main meal.
- Get festive with Thanksgiving pancakes or deep-fried mincemeat pancake pockets.
- Take colorful crepe and fruit skewers on a picnic, or serve them at a child’s party.
- Finish your day with flair and hazelnut waffles with raspberries - drizzled with dark chocolate sauce.
The book includes more than 100 recipes, a brief history of this traditional food, and its regional variations. From the same series as Juice!, Ice Cream!, Soup! and Grill!.
Wild rice has a good texture and a mildly nutty flavor.
- 1 cup (125g) rice flour
- 2 tsp gluten-free baking powder
- 1/2 tsp baking soda
- 2 Tbsp finely chopped fresh parsley plus extra for garnish
- 3/4 cup (125g) cooked, cold wild rice
- 2 medium eggs, separated
- 1 cup (250ml) milk
- 1/4 stick (30g) unsalted butter
- 1 large, ripe avocado
- 1 Tbsp lemon juice
- 12 oz (350g) smoked chicken, cut into strips
- 4 Tbsp mayonnaise
- 4 strips cooked, crispy bacon, chopped
- Freshly ground black pepper
Sift the flour, baking powder and soda into a bowl and make a well in the center. Add parsley, wild rice and egg yolks, and pour in the milk. Gradually work into the flour using a whisk and then beat until thick and smooth, but don't over-mix.
Whisk the egg whites until stiff and carefully fold into the batter using a metal spoon.
Heat a little butter in a large frying pan until bubbling, tilting the pan to coat the sides. Ladle 4 Tbsp batter to form a thick pancake about 4in (10cm) in diameter. Cook over a low-to-moderate heat for about 21/2 minutes. Turn over and cook for a further 21/2 minutes until golden. Make seven further pancakes and cover to keep moist until ready to serve.
Halve the avocado and remove the pit. Remove the skin and slice thinly. Sprinkle with lemon juice. Serve pancakes warm, topped with chicken, avocado and a spoonful of mayonnaise and sprinkle with bacon, black pepper and parsley.
Reprinted from Crepes, Waffles & Pancakes!: Over 100 Recipes for Hearty Meals, Light Snacks, and Delicious Desserts by Kathryn Hawkins. (May 2006; $15.95US; 1-56148-520-9) Copyright by Good Books (www.goodbks.com). Used by permission. All rights reserved.
Kathryn Hawkins is an experienced food writer and stylist. She has worked on several women's magazines on the full-time staff and now as a freelancer. Kathryn recently moved to Scotland from London, and now works from her beautiful Victorian guesthouse. She plans to open a cooking school and run residential and one-day culinary workshops in the house.
Kathryn enjoys using local produce in her cooking and writes on a wide range of cooking subjects. Her special interests include casual dining, regional food, cakes and baking, kid's cooking, food for health and healthy eating. Kathryn has been writing cookbooks for over a decade and has written several books on healthy eating.
For more information, please visit www.goodbks.com.
Serving Size: Makes 4 Servings