Roasted Corn & Wild Rice Pancakes
Description
These pancakes are terrific as a side dish for simply grilled shrimp, but are also yummy served for breakfast with maple syrup and crisply cooked bacon.
Noted on 6/9/2013
Ingredients
- 1 cup wild rice, rinsed
- 1 cup water
- 1/2 tsp salt
- 2 1/2 cup fresh corn kernels from about 3 ears corn
- 1/2 cup milk
- 2 large eggs, beaten to blend
- 1 cup unbleached all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cumin
- 1/2 small white onion, finely diced
- Butter and vegetable oil for sautéing
Method
- Place the rice, water and 1/2 teaspoon salt in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer until the rice has absorbed all the water and is tender, 40 to 50 minutes. Turn the rice into a large bowl to cool.
- Roast the corn in a dry heavy skillet over high heat until it is blackened in spots.
- Purée the milk, eggs and half the roasted corn in a processor until smooth. Add the corn purée to the rice and stir to combine.
- Place the flour, baking soda, remaining teaspoon salt and cumin in a small bowl and stir to combine. Add the dry ingredients to the corn mixture and stir until just moistened. Fold in the remaining roasted corn and minced onion.
- Heat a heavy skillet over medium-high heat. Add 1 tablespoon each of the butter and oil. When hot, drop the pancake batter by 1/4 cup measurements into the skillet, flatten the pancakes slightly and cook until golden brown, about 2 minutes. Flip the pancakes and cook 2 minutes more.Continue with the rest of the batter, adding additional butter and oil as necessary. Keep the pancakes warm in a low temperature oven until all are cooked. Serve warm.
Cook's Notes
Advance Prep
The rice can be cooked and the corn roasted the day before, cover and refrigerate.