Wild Rice, Red Pepper And Shallot Pancakes

Name: Wild Rice, Red Pepper And Shallot Pancakes
Yield: 4 servings
Ingredients: 1 red bell pepper; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 2 large shallots, chopped fine; ¾ cup sour cream plus 4 tablespoons; 2 tablespoons chopped chives; Coarse salt and freshly ground pepper to taste; 1 cup all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup milk; 3 large eggs, separated; 1 cup cooked long-grain wild rice; Olive oil for griddle or frying pan; ½ pound smoked salmon, sliced thin; Chives for garnishing

By Moira Hodgson

Published November 7, 1992

Total Time: 40 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Using Wild Rice for an Autumn Flavor

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Ingredients

Yield:4 servings

1 red bell pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 large shallots, chopped fine

FOR THE SAUCE

¾ cup sour cream plus 4 tablespoons
2 tablespoons chopped chives
Coarse salt and freshly ground pepper to taste
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
3 large eggs, separated
1 cup cooked long-grain wild rice
Olive oil for griddle or frying pan

FOR THE SALMON

½ pound smoked salmon, sliced thin
Chives for garnishing

Ingredient Substitution Guide

Preparation

Step 1
Roast the pepper under a broiler and remove the charred skin, stem and seeds. Chop the pepper fine. Heat the oil and butter in a small skillet and saute the pepper with the shallots until soft.
Step 2
Combine three-fourths cup sour cream, chives, salt and pepper. Set aside.
Step 3
Sift the flour and baking powder into a bowl. Add the salt and milk and mix thoroughly. Beat in the egg yolks one at a time. Add the rice and mix thoroughly.
Step 4
Separately beat the egg whites until they form stiff peaks. Fold them into the pancake mixture.
Step 5
Heat griddle until hot enough to make a drop of water sizzle. Grease it with the olive oil and, using a quarter-cup measure half filled, drop batter onto the griddle (you may also use a frying pan). The pancakes should be about three inches in diameter. Brown them on both sides and keep them warm in a low oven. There should be two pancakes for each person.
Step 6
Arrange the pancakes on individual plates with slices of salmon. Place a spoonful of sour cream on the side and garnish the dishes with chives.