Brown Rice Pancakes with Smoked Turkey

Description
Makes 12 pancakes (6 servings).

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
 * ¼ teaspoon salt
 * ¼ cup dry white wine
 * ¾ cup water
 * 1 tablespoon cornstarch
 * 15 ounces thinly sliced smoked turkey breast meat

Pancakes

 * 1) Combine flour, baking powder and salt in large bowl; stir in rice.
 * 2) 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.
 * 3) Heat a small amount of oil in large skillet; pour in ½ cup batter for each pancake.
 * 4) Cook until browned; turn once. Keep warm until served.

Cranberry sauce

 * 1) Combine cranberries, sugar, salt, wine and water in 2-quart saucepan.
 * 2) Cook over medium heat until boiling. Reduce heat, cover, and simmer 15 minutes.
 * 3) Dissolve cornstarch in 2 tablespoons water; stir into sauce until thickened.
 * 4) Remove from heat; cover and cool about 30 minutes. Do not remove lid during cooling.
 * 5) For each serving, top 2 pancakes with about 2½ ounces smoked Turkey breast, thinly sliced or shredded, then with cranberry sauce.