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Wild Rice Pancakes with Chicken

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By Kathryn Hawkins

Posted July 23rd, 2007

This article is reprinted with permission from Crepes, Waffles, And Pancakes!: Over 100 Recipes for Hearty Meals, Light Snacks, And Delicious Desserts, by Kathryn Hawkins, (2006, Good Books)

Crepes, Waffles, And Pancakes!: Over 100 Recipes for Hearty Meals, Light Snacks, And Delicious Desserts

Servings:	4
Author Notes:	Wild rice has a good texture and a mildly nutty flavor.
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 mediums 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
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 tablespoons batter to form a thick pancake about 4 inches (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.