Review of last recipe - Yep, my crust looked atrocious, though it tasted fine. It was a good recipe, though calorie laden with the heavy cream (the small heavy cream container I bought had to be supplemented with 1/4 cup of half and half to equal 1 1/2 cup total volume).

TODAY'S RECIPE -WILD RICE PANCAKES
I can't seem to get my head around what type of recipe this is. It definitely was clipped out of a cooking magazine, but the intro states to serve it with melted butter and sherried sauteed mushrooms OR with sugared strawberries, blueberry syrup, honey or sauteed apples with cinnamon sugar. Since the recipe makes tons of pancakes, I'll try it both ways; savory and sweet.

1/3 c wild rice, rinsed thoroughly
2 c milk
2 tbsp (1/4 stick) melted butter
1 tsp salt
4 eggs, separated, at room temperature
1 c (5 oz) blanched toasted almonds, finely chopped
1 c flour
pinch of cream of tartar
2+ tbsp clarified butter or 1 tbsp butter and 1 tbsp oil (I'm going to do the butter/oil combo)

Bring 1 cup salted water to boil in a saucepan. Add rice, cover and simmer over low heat until tender and all the water is absorbed, about 45 minutes to 1 hour (can be cooked ahead of time and set aside). Blend in milk, melted butter and salt. Beat yolks until light in color, about 3 minutes. Mix into rice. Stir in chopped nuts and flour. Beat whites with cream of tartar until stiff but not dry and fold into batter.

Preheat over to 175 degrees. Melt clarified butter (or butter/oil mixture) on griddle or large skillet over medium heat. Ladle 2 1/2" pancakes onto griddle and cook until bottom is golden brown and pancakes begin to set, about 2-3 minutes. Turn and brown second side. Repeat, adding more butter to skillet as needed. Arrange finished pancakes in single layer on baking sheet and keep warm in the oven until all are cooked.

Makes about 36 pancakes.