- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- Freshly ground black pepper to taste
- 1 egg, beaten
- 1 1/2 cups milk
- 3 tablespoons unsalted butter, melted and cooled, plus additional butter for frying
- 1 bunch scallion, minced
- 1 cup cooked wild rice
- 1/4 cup crème fraîche
- 6 ounces smoked salmon, gravlax, or caviar
- Fresh dill, chervil, or other herb, for garnish
This recipe contains: Dairy, Eggs, Wheat
Recipe notes: Cook the wild rice (about 1/3 cup uncooked) as you would pasta, in abundant boiling salted water, for about 35 minutes, or until tender.
Wild Rice and Scallion Galettes
Restaurant du Village, Chester, CT
Topped with smoked salmon and/or caviar and crème fraîche, these savory pancakes make a delightful hors d'oeuvre.
Yield: 3 dozen
In a medium mixing bowl, mix together the flour, baking powder, salt, and pepper. In another bowl, beat together the egg, milk, and melted butter. Pour the milk mixture into the flour mixture and stir just until blended—don’t overmix. Stir in the minced scallions and cooked wild rice.
Heat a lightly greased griddle or a well-seasoned cast iron pan. Using tablespoonfuls of the batter, make small, silver-dollar-size pancakes, being careful not to let them touch. Cook until little bubbles are visible on the surface and the edges are golden brown, about 4 minutes. Flip and finish cooking for a minute or two. Remove the pancakes to a serving plate.
While still warm, top each pancake with a spoonful of crème fraîche and a piece of salmon and/or caviar. Garnish with a leaf of fresh herb and serve.
- Central/South American
- Eastern European
- Middle Eastern
- Southern/Soul Food
- Contest Winner
- Cookbook Author
- James Beard
- JBF Award Winner
- JBF Event Chef
- JBF Member
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- JBF Staff
- Cocktail Party
- Dinner Party
- Mother's/Father's Day
- New Year's Eve
- Valentine's Day
- First Course
- Hors d'Oeuvre
- Main Course
- Main Course, Vegetarian
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