Brown Rice Pancakes with Smoked Turkey

Description
Makes 12 pancakes (6 servings).

Ingredients

 * Pancakes
 * 2 cups whole wheat flour
 * 1 tablespoon baking powder
 * 1 teaspoon salt
 * 2 cups cooked brown rice, cooled to room temperature
 * 1 cup cooked wild rice, cooled to room temperature
 * 2 cups milk
 * 2 tablespoons lemon juice
 * 2 eggs, separated
 * Vegetable oil
 * Cranberry Sauce
 * 2 cups whole fresh cranberries, rinsed
 * 1 cup sugar
 * 1/4 teaspoon salt
 * 1/4 cup dry white wine
 * 3/4 cup water
 * 1 tablespoon cornstarch
 * 15 ounces thinly sliced smoked turkey breast meat

Directions
Combine flour, baking powder and salt in large bowl; stir in rice. Add lemon juice to milk; beat in egg yolks and stir into dry ingredients. Beat egg whites until stiff but not dry. Fold egg whites into batter.

Heat a small amount of oil in large skillet; pour in 1/2 cup batter for each pancake. Cook until browned; turn once. Keep warm until served.

Cranberry Sauce: Combine cranberries, sugar, salt, wine and water in 2-quart saucepan. Cook over medium heat until boiling. Reduce heat, cover, and simmer 15 minutes. Dissolve cornstarch in 2 tablespoons water; stir into sauce until thickened. Remove from heat; cover and cool about 30 minutes. Do not remove lid during cooling.

For each serving, top 2 pancakes with about 2-1/2 ounces smoked turkey breast, thinly sliced or shredded, then with cranberry sauce. Makes 6 servings.