Wild Rice, Red Pepper And Shallot Pancakes Recipe

Name: Wild Rice, Red Pepper And Shallot Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 2 large shallots, chopped fine; 3/4 cup sour cream plus 4 tablespoons; 2 tablespoons chopped chives; Coarse salt and freshly ground pepper to taste; 1 cup all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup milk; 3 large eggs, separated; 1 cup cooked long-grain wild rice; Olive oil for griddle or frying pan; 1/2 pound smoked salmon, sliced thin; Chives for garnishing

Servings: persons

1 red bell pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 large shallots, chopped fine
3/4 cup sour cream plus 4 tablespoons
2 tablespoons chopped chives
Coarse salt and freshly ground pepper to taste
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
3 large eggs, separated
1 cup cooked long-grain wild rice
Olive oil for griddle or frying pan
1/2 pound smoked salmon, sliced thin
Chives for garnishing

1
Roast the pepper under a broiler and remove the charred skin, stem and seeds.
2
Chop the pepper fine.
3
Heat the oil and butter in a small skillet and saute the pepper with the shallots until soft.
4
Combine three-fourths cup sour cream, chives, salt and pepper.
5
Set aside.
6
Sift the flour and baking powder into a bowl.
7
Add the salt and milk and mix thoroughly.
8
Beat in the egg yolks one at a time.
9
Add the rice and mix thoroughly.
10
Separately beat the egg whites until they form stiff peaks.
11
Fold them into the pancake mixture.
12
Heat griddle until hot enough to make a drop of water sizzle.
13
Grease it with the olive oil and, using a quarter-cup measure half filled, drop batter onto the griddle (you may also use a frying pan).
14
The pancakes should be about three inches in diameter.
15
Brown them on both sides and keep them warm in a low oven.
16
There should be two pancakes for each person.
17
Arrange the pancakes on individual plates with slices of salmon.
18
Place a spoonful of sour cream on the side and garnish the dishes with chives.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 red bell pepper, 1 tablespoon olive oil, 1 tablespoon unsalted butter, 2 large shallots, chopped fine, and more.

Yes, Wild Rice, Red Pepper And Shallot Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Wild Rice, Red Pepper And Shallot Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions