Wild Rice Griddle Cakes Recipes

Steps:

• Combine first 7 ingredients.
• Add the baking powder and flour, stir well.
• Add eggs and stir.
• Heat a frying pan over medium-high heat.
• Add oil.
• Drop mounds of batter into pan and flatten slightly to make cakes about 3-inches across.
• Cook until browned on bottom and crispy.
• Turn cakes and cook until browned on the other side (about 3 minutes).
• Set aside and keep warm.
• Continue frying until all the batter is used.
• Add more oil as necessary.
• Serve hot.

Steps:

• Preheat the oven to 300 degrees F.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, honey and egg yolks together in another medium bowl until combined. Whisk the egg whites in another medium bowl until stiff peaks form.
• Add the milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, and then 2 tablespoons of the melted butter. Mix until the batter is just smooth and let rest for 10 minutes.
• Heat a large nonstick saute pan, cast-iron pan or griddle over medium-high heat. Brush the pan with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter onto the pan for each johnny griddle cake. Spread the batter slightly just to even out the top using a small offset spatula. Cook until lightly golden brown on each side, about 1 minute 30 seconds per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.

Steps:

• Boil the rice and drain thoroughly.
• Sift the flour, salt and baking powder together.
• Rub the butter into the flour and add the rice.
• Beat the egg and add with enough milk to make a soft dough that will drop off a spoon.
• Drop a tablespoonful of the mixture at a time on to a hot greased griddle.

Steps:

• Heat oven to 250 degrees.Using a serrated knife, remove crusts from bread. Place trimmed bread on a baking sheet. Transfer to oven, and cook until dry, about 15 minutes. Remove to a rack to cool. In a food processor, chop bread very finely (you need about 1 1/4 cups), and set aside.
• Rinse rice under cold running water until water runs clear. In a medium saucepan, bring 4 cups water and 1/2 teaspoon salt to a boil over high heat. Stir in wild rice, and lower heat to medium low. Cook rice, stirring often, until water has evaporated and rice has popped, about 55 minutes. Drain rice through a colander. Set aside to cool.
• Heat 2 tablespoons canola oil in a medium nonstick saute pan over medium heat. Add garlic, and stir until fragrant. Add carrot, celery, and yellow pepper, and cook until softened, about 5 minutes. Set aside to cool.
• In a medium bowl, combine cooked wild rice, vegetables, and eggs. Gently fold in breadcrumbs. Season with salt and pepper. Cover, and refrigerate until the breadcrumbs have absorbed the liquids, about 1 hour.
• Using a 2-ounce ice-cream scoop, firmly pack rice mixture into scoop. Place ball of rice mixture on a baking sheet lined with a Silpat (French nonstick baking mat or parchment paper). Gently press down with your damp palm to flatten rice into a cake. Repeat with remaining rice mixture to form eight cakes.
• Heat the remaining 2 tablespoons canola oil in a medium nonstick saute pan over medium heat. Using a wide spatula, carefully transfer four rice cakes into pan. Saute until lightly browned and set on the edges, about 5 minutes. Gently turn rice cakes, and saute for 5 more minutes. Repeat with remaining rice cakes. Serve immediately.

Steps:

• In a fine sieve rinse rice under cold running water and drain. In a small heavy saucepan bring 2 cups water to a boil and stir in rice. Simmer rice, uncovered, until just tender but grains are not open, about 40 minutes. Drain rice in sieve and rinse under cold running water. Drain rice well and transfer to a bowl. Rice may be made 1 day ahead and chilled, covered. Bring rice to room temperature before proceeding.
• Lightly beat egg and stir into rice with chives and salt and pepper to taste.
• In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking. Drop heaping teaspoons rice mixture into skillet without crowding and cook, flattening griddlecakes slightly with a spatula (griddlecakes should be about 1 1/2 to 2 inches in diameter), until golden brown, about 1 1/2 minutes on each side. Transfer griddlecakes as cooked to paper towels to drain and season with salt and pepper. Make more griddlecakes in same manner with remaining rice mixture and oil.
• Cool griddlecakes slightly and top with sour cream and caviar. Garnish griddlecakes with chives.