Brown Rice Pancakes with Smoked Turkey

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Description[edit]

Makes 12 pancakes (6 servings).

Ingredients[edit]

Pancakes[edit]

Cranberry sauce[edit]

Procedures[edit]

Pancakes[edit]

  1. Combine flour, baking powder and salt in large bowl; stir in rice.
  2. 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.
  3. Heat a small amount of oil in large skillet; pour in ½ cup batter for each pancake.
  4. Cook until browned; turn once. Keep warm until served.

Cranberry sauce[edit]

  1. Combine cranberries [[honey]], salt, wine and water in 2-quart saucepan.
  2. Cook over medium heat until boiling. Reduce heat, cover, and simmer 15 minutes.
  3. Dissolve cornstarch in 2 tablespoons water; stir into sauce until thickened.
  4. Remove from heat; cover and cool about 30 minutes. Do not remove lid during cooling.
  5. For each serving, top 2 pancakes with about 2½ ounces smoked Turkey breast, thinly sliced or shredded, then with cranberry sauce.