Wild rice pancakes
1/2 cup milk, 1/3 cup cornmeal, 1/3 cup all-purpose flour, 1/4 cup butter, melted, 1-1/2 cups cooked wild rice, drained and cooled, 2 egg yolks, 1/2 tsp. kosher salt, 1/2tsp. ground black pepper, 2 egg whites Clarified butter or canola oil
1/2 cup creme fraiche or dairy sour cream
In a large bowl whisk together milk, cornmeal, flour, and melted butter. Stir in wild rice. Lightly beat egg yolks with a fork and stir into wild rice mixture. Stir in salt, pepper, and parsley. In a small mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight); fold egg whites into rice mixture.
Heat a nonstick skillet or griddle over medium heat. Add a little clarified butter. Ladle about 1/4 cup of batter onto heated surface and cook about 1 minute or until bubbles appear uniformly on upper side and bottom is browned. Turn pancake over and cook about 1 minute more or until bottom is browned. Transfer to a baking sheet and place in a warm oven while cooking remaining pancakes.
Place pancakes on a serving platter. Top each with a little creme fraiche. Makes 10 servings.
Make-Ahead Tip: Pancakes may be prepared ahead and refrigerated several hours or overnight. Warm on a cookie sheet in a 300 degree F oven for 10 minutes.
Recipe from Better Homes and Gardens
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