Corn and wild rice pancakes

These pancakes have a great chewy texture with a crisp exterior, and they're very easy to make. The batter can be made several hours in advance, and they can be cooked on a barbecue or in a pan.

Credit: Licence to Grill

• makes

  8

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 2 large eggs, beaten
• 1½ tbsp (30 ml) melted butter
• 2 cups (500 ml) full cream (whole milk)
• 1½ cups (225 g) plain (all purpose) flour
• 1 tsp honey
• ½ tsp baking powder
• ½ tsp canned pureed or very finely shopped chipotles
• 1 cup cooked wild rice
• 6 scallions, chopped
• ¼ cup finely chopped coriander (cilantro)
• 1 cup roasted corn kernels (you could also use fresh corn kernels)
• Salt and pepper to taste
• grilled vegetables and mixed greens to serve, optional

Instructions

1. 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, coriander, corn and salt and pepper.
2. Place in the fridge (for up to 4 hours) until ready to use.
3. Preheat barbecue to 100°C (212°F) or low heat.
4. In a cast iron skillet with lots of butter, pour ¼ cup portions of batter to form pancakes. 
5. Cook until brown – about 2 minutes – and turn. Continue to cook for another 2 minutes and serve immediately.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.