CORN AND WILD RICE PANCAKES
CORN AND WILD RICE PANCAKES
2 large eggs beaten
2 tablespoons of melted butter (30ml)
2 cups of whole milk (500ml)
1 ½ cups of all purpose flour (375ml)
1 teaspoon of honey (15ml)
½ teaspoon of baking powder (2ml)
½ teaspoon of canned pureed chipotles (2ml)
1 cup of cooked wild rice (250ml)
6 scallions, chopped
¼ cup of finely chopped cilantro (60ml)
1 cup of roasted corn kernels (250ml)
Salt and pepper to taste
In a mixing bowl combine eggs, melted butter, milk flour, honey and baking powder to make a batter. Add the pureed chipotles, wild rice, scallions, cilantro, corn and salt and pepper.
Place in the fridge (for up to 4 hours) until ready to use.
Preheat barbeque to 212°F/100°C or low heat.
In a cast iron skillet with lots of butter, pour batter into ¼ cup portions to form pancakes.
Cook until brown – about 2 minutes and turn. Continue to cook for another 2 minutes and serve immediately.
Yield: 8 pancakes
2 large eggs beaten
2 tablespoons of melted butter (30ml)
2 cups of whole milk (500ml)
1 ½ cups of all purpose flour (375ml)
1 teaspoon of honey (15ml)
½ teaspoon of baking powder (2ml)
½ teaspoon of canned pureed chipotles (2ml)
1 cup of cooked wild rice (250ml)
6 scallions, chopped
¼ cup of finely chopped cilantro (60ml)
1 cup of roasted corn kernels (250ml)
Salt and pepper to taste
In a mixing bowl combine eggs, melted butter, milk flour, honey and baking powder to make a batter. Add the pureed chipotles, wild rice, scallions, cilantro, corn and salt and pepper.
Place in the fridge (for up to 4 hours) until ready to use.
Preheat barbeque to 212°F/100°C or low heat.
In a cast iron skillet with lots of butter, pour batter into ¼ cup portions to form pancakes.
Cook until brown – about 2 minutes and turn. Continue to cook for another 2 minutes and serve immediately.
Yield: 8 pancakes
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