CONTEST PANCAKES: Wild Rice Pancakes, Shredded Meat & Sauce

WILD-RICE PANCAKES WITH SHREDDED MEAT AND GEWURTZTRAMINER SAUCE
An original recipe by BumbleBeeBoogie

1 cup shredded COOKED pork loin, chicken breast or duck
Cook the wild rice before preparing the pancakes and the sauce.

Sauce: (prepare before cooking the pancakes and keep warm)

2 cups canned apricot nectar
1 cup Gewurtztramier wine
1 tablespoon cornstarch
1 tablespoon tamari (bottled Japanese Soy Sauce)
1 tablespoon fresh lemon juice

In a small bowl, stir together the cornstarch, 1 tablespoon of lemon juice and 2 tablespoons of the apricot nectar until smooth and lump-free.

In a saucepan, add the remaining ingredients and quickly whisk in the cornstarch mixture; cook over low heat, stirring constantly until lump-free and thickened. Cover and reserve while cooking the pancakes.

Pancakes:

2 cups whole-wheat pastry flour
3 tablespoons baking powder
1/2 teaspoon salt
freshly ground black pepper, to taste
2 cups wild rice COOKED according to package directions
2 green onions, (white part only) thinly sliced, sauted in butter
2 cups whole milk soured with 2 tablespoons lemon juice; allow to curdle slightly
2 large eggs, separated

Combine the dry ingredients in a large bowl. Add the COOKED rice and sauted onions.

In another bowl, gradually add the curdled milk into the egg yolks, whisking together well; then add to the rice mixture and blend.

In a bowl (preferably a thoroughly clean copper bowl) beat the egg whites until stiff, but not dry. Carefully fold the beaten egg whites into the rice batter.

On a medium-hot, greased griddle, pour the batter to make 4-inch pancakes. Turn once to brown on each side. (allow 3 pancakes per person.) Remove the cooked pancakes to a plate and cover to keep warm.

To serve, place 3 pancakes on 4 individual plates; top with some of the shredded meat; pour some of the sauce over the meat and pancake. Serve hot.

Serves 4.