Pancakes:
2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
2 cups cooked brown rice, cooled to room temperature
1 cup cooked wild rice, cooled to room temperature
2 cups milk
2 tablespoons lemon juice
2 eggs, separated
vegetable oil
Cranberry Sauce:
2 cups whole fresh cranberries, rinsed
1 cup sugar
1/4 teaspoon salt
1/4 cup dry white wine
3/4 cup water
1 tablespoon cornstarch
15 ounces thinly sliced smoked turkey breast meat
2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
2 cups cooked brown rice, cooled to room temperature
1 cup cooked wild rice, cooled to room temperature
2 cups milk
2 tablespoons lemon juice
2 eggs, separated
vegetable oil
Cranberry Sauce:
2 cups whole fresh cranberries, rinsed
1 cup sugar
1/4 teaspoon salt
1/4 cup dry white wine
3/4 cup water
1 tablespoon cornstarch
15 ounces thinly sliced smoked turkey breast meat
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.
