Brown Rice Pancakes with Smoked Turkey

Description

Makes 12 pancakes (6 servings).

Ingredients

Pancakes

• 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
• olive oil

Cranberry sauce

• 2 cups whole fresh cranberries, rinsed
• 1/2 cup [[honey]
• ¼ teaspoon salt
• ¼ cup dry white wine
• ¾ cup water
• 1 tablespoon cornstarch
• 15 ounces thinly sliced smoked turkey breast meat]

Directions

Pancakes

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.

Cranberry sauce

1. Combine cranberries [[honey]], salt, wine and water in 2-quart saucepan.
2. Cook over medium heat until boiling. Reduce heat, cover, and simmer 15 minutes.
3. Dissolve cornstarch in 2 tablespoons water; stir into sauce until thickened.
4. Remove from heat; cover and cool about 30 minutes. Do not remove lid during cooling.
5. For each serving, top 2 pancakes with about 2½ ounces smoked Turkey breast, thinly sliced or shredded, then with cranberry sauce.