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Wild Rice Pancakes with Chicken
Recipe is from Crepes, Waffles and Pancakes! (Good Books, 2006) by Kathryn Hawkins
Ingredients
1 cup rice flour
2 teaspoons gluten-free baking powder
1/2 teaspoon baking soda
2 tablespoons finely chopped fresh parsley, plus extra for garnish
3/4 cup cooked, cold wild rice
2 medium eggs, separated
1 cup milk
1/4 stick unsalted butter
1 large, ripe avocado
1 tablespoon lemon juice
12 ounces smoked chicken, cut into strips
4 tablespoons 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 tablespoons of batter to form a thick pancake about 4 inches (10 centimeters) in diameter. Cook over a low-to-moderate heat for about two and a half minutes. Turn over and cook for a further two and a half minutes until golden. Make seven more 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. Serves four.
Suggestions
Wild rice has a good texture and a mildly nutty flavor.