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

 * 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 1/2 cup batter for each pancake.
 * 4) Cook until browned; turn once. Keep warm until served.
 * 5) cranberry sauce: Combine cranberries, Sugar, salt, wine and water in 2-quart saucepan.
 * 6) Cook over medium heat until boiling. Reduce heat, cover, and simmer 15 minutes.
 * 7) Dissolve cornstarch in 2 tablespoons water; stir into sauce until thickened.
 * 8) Remove from heat; cover and cool about 30 minutes. Do not remove lid during cooling.
 * 9) 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.