Wild rice pancakes
Wild Rice Pancakes
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This and the Roasted Duck (click here for duck recipe)combine for a visually appealing dish and a rather easy to prepare. The pancakes and the sauce can be made in advance and the duck can be partially cooked ahead of time so that all you need to do just before dinner is finish the duck. Recipe also by Chef Rose Ludwig.
- 2 eggs
- 4 Tablespoons melted unsalted butter
- 1-1/4 cup flour
- 2 teaspoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups milk
- 2 cups cooked wild rice
Mix all the ingredients together. Cook on either a lightly greased griddle or a large frying pan at medium high heat. Once the pan is heated, using 1/4 cup of batter for each pancake, ladle batter onto the griddle so that the cakes are about 4 inches apart. When the edges are slightly browned and bubbles on the surface begin to pop, flip the cakes and continue cooking until they are done all the way through. To serve, lay two of the pancakes on the edge of a dinner plate and arrange the duck slices on top of the sauce. Repeat for the remaining plates.
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