Brown Rice Pancakes with Smoked Turkey

Recipe Description

Makes 12 pancakes (6 servings).

2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
3 cups cooked brown rice, cooled to room temperature
2 tablespoons lemon juice
2 eggs
vegetable oil|olive oil
2 cups whole fresh cranberry|cranberries, rinsed
1/2 cup http://www.google.com/url?sa=t&source=web&cd=6&sqi=2&ved=0CDsQFjAF&url=http%3A%2F%2Frecipes.wikia.com%2Fwiki%2FHoney&rct=j&q=honey%20in%20wikia%20recipes&ei=4W48TsvBMOTW0QHbj_XAAw&usg=AFQjCNF2jYDisbonV6rHHn6fo-BsZMRyGQ&sig2=-oF_KMxilvYOvrKNxuDMeQ&cad=rja|honey [honey
¼ teaspoon salt
¼ cup dry white wine
¾ cup water
1 tablespoon cornstarch
15 ounces thinly sliced smoked turkey meat|turkey breast meat]

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 ½ cup batter for each pancake.
Cook until browned; turn once. Keep warm until served.
Combine cranberry|cranberries http://www.google.com/url?sa=t&source=web&cd=6&sqi=2&ved=0CDsQFjAF&url=http%3A%2F%2Frecipes.wikia.com%2Fwiki%2FHoney&rct=j&q=honey%20in%20wikia%20recipes&ei=4W48TsvBMOTW0QHbj_XAAw&usg=AFQjCNF2jYDisbonV6rHHn6fo-BsZMRyGQ&sig2=-oF_KMxilvYOvrKNxuDMeQ&cad=rja|honey [honey], 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 2½ ounces smoked Turkey breast, thinly sliced or shredded, then with cranberry sauce.