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|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]


  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.
  5. ==
  6. Combine cranberry|cranberries|honey [honey], salt, wine and water in 2-quart saucepan.
  7. Cook over medium heat until boiling. Reduce heat, cover, and simmer 15 minutes.
  8. Dissolve cornstarch in 2 tablespoons water; stir into sauce until thickened.
  9. Remove from heat; cover and cool about 30 minutes. Do not remove lid during cooling.
  10. For each serving, top 2 pancakes with about 2½ ounces smoked Turkey breast, thinly sliced or shredded, then with cranberry sauce.
This article uses material from the "Brown Rice Pancakes with Smoked Turkey" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License