Wild Rice Pancakes with Chicken
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Ingredients
| 1 cup | 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 | cooked, cold wild rice | | 2 | md. eggs, separated | | 1 cup | milk | | 1/4 stick | unsalted butter | | 1 | large, ripe avocado | | 1 tbsp. | lemon juice | | 12 oz. | smoked chicken, cut into strips | | 4 tbsp. | mayonnaise | | 4 slices | cooked, crispy bacon, chopped | | Freshly ground black pepper |
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Instructions
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 2½ minutes. Turn over and cook for a further 2½ 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.
Author's Comments
Indulgent
Wild rice has a good texture and a mildly nutty flavor.
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.
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