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Topped with smoked salmon and/or caviar and crème fraîche, these savory pancakes make a delightful hors d'oeuvre. Cook the wild rice (about 1/3 cup uncooked as you would pasta, in abundant boiling, salted water, for about 35 minutes, or until render. Makes approximately 3 dozen hors d'oeuvre |
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1 ½ cups four 2 ½ teaspoons baking power ¾ teaspoons salt and pepper 1 egg, beaten 1 ½ cup milk 3 tablespoons butter, melted and cooled, plus additional butter for frying 1 bunch of scallions, minced (about 1 cup) 1 cup cooked wild rice ¼ cup crème fraîche 6 ounces sliced smoked salmon, gravlax, or caviar fresh dill, chervil or parsley for garnish |
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In a medium mixing bowl, mix together the flour, baking powder, salt, and pepper. In another bowl, beat together the egg, milk, and melted butter. Pour the milk mixture into the flour mixture and stir just until blended — do not over mix. Stir in the minced scallions and cooked wild rice. Heat a lightly greased griddle or a well-seasoned cast iron pan. Using tablespoonfuls of the batter, make small silver-dollar-size pancakes, being careful not to let them touch. Cook until little bubbles are visible on the surface and the edges are golden brown, about 4 minutes. Flip and finish cooking for a minute or two. Remove the pancakes to a serving plate. While still warm, top each pancake with a spoonful of crème fraîche and a piece of salmon and/or caviar. Garnish with a leaf of fresh herb and serve. |