Ingredients Jump to Instructions ↓

  1. 2 cups whole wheat flour

  2. 1 tablespoon baking powder

  3. 1 teaspoon salt

  4. 2 cups cooked brown rice, cooled to room temperature

  5. 1 cup cooked wild rice, cooled to room temperature

  6. 2 cups milk

  7. 2 tablespoons lemon juice

  8. 2 eggs, separated vegetable oil Cranberry Sauce:

  9. 2 cups whole fresh cranberries, rinsed

  10. 1 cup sugar

  11. 1/4 teaspoon salt

  12. 1/4 cup dry white wine

  13. 3/4 cup water

  14. 1 tablespoon cornstarch

  15. 15 ounces thinly sliced smoked turkey breast

Instructions Jump to Ingredients ↑

  1. Preparation : Combine flour, baking powder and salt in large bowl, stir in rice. Add lemon juice to milk, beat in egg yolks and stir into dry ingredients. Beat egg whites until stiff but not dry. Fold egg whites into batter. Heat a small amount of oil in large skillet, pour in 1/2 cup batter for each pancake. Cook until browned, turn once. Keep warm until served. Cranberry Sauce: Combine cranberries, sugar, salt, wine and water in 2-quart saucepan. Cook over medium heat until boiling. Reduce heat, cover and simmer 15 minutes. Dissolve cornstarch in 2 tablespoons water, stir into sauce until thickened. Remove from heat, cover and cool about 30 minutes. Do not remove lid during cooling. For each serving, top 2 pancakes with about 2-1/2 ounces smoked turkey breast, thinly sliced or shredded, then with cranberry sauce. Makes 6 servings.


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