WILD RICE PANCAKES WITH CHICKEN
Crepes, Waffles & Pancakes! by Kathryn Hawkins
© 2006 Kathryn Hawkins
Indulgent. Wild rice has a good texture and a mildly nutty flavor.
Serves 4
Ingredients
• 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
Directions
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 2 1/2 minutes. Turn over and cook for a further 2 1/2 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.
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