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CORN AND WILD RICE PANCAKES 2 large eggs beaten |
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In a mixing bowl combine eggs, melted butter, milk flour, honey and baking powder to make a batter. Add the pureed chipotles, wild rice, scallions, cilantro, corn and salt and pepper.
Place in the fridge (for up to 4 hours) until ready to use.
Preheat barbeque to 212°F/100°C or low heat.
In a cast iron skillet with lots of butter, pour batter into ¼ cup portions to form pancakes.
Cook until brown - about 2 minutes and turn. Continue to cook for another 2 minutes and serve immediately.
Yield: 8 pancakes
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