Brown Rice Pancakes with Smoked Turkey

Healthy Brown Rice Pancakes with Smoked Turkey Recipe

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Brown Rice Pancakes with Smoked Turkey is a delicious and unique dish that combines the heartiness of whole wheat flour and brown rice with the smoky flavor of turkey and the tartness of cranberry sauce. This recipe is perfect for a special breakfast or brunch.

History

This recipe is a modern twist on traditional pancake recipes, incorporating the nutty flavor and chewy texture of brown rice. The addition of smoked turkey and cranberry sauce adds a savory and sweet element to the dish, making it a well-rounded and satisfying meal.

Ingredients

Pancakes

2 cups whole wheat flour
1 tbsp baking powder
1 tsp salt
3 cups cooked brown rice, cooled to room temperature
2 tbsp lemon juice
2 eggs
olive oil

Cranberry sauce

2 cups whole fresh cranberries, rinsed
0.5 cup honey
0.25 tsp salt
0.25 cup dry white wine
0.75 cup water
1 tbsp cornstarch
15 oz (425 g) thinly sliced smoked turkey breast meat

How to prepare

Pancakes

In a large bowl, combine flour, baking powder, and salt; stir in rice.
Add lemon juice to milk; beat in egg yolks and stir into the dry ingredients.
Beat egg whites until stiff but not dry, then fold them into the batter.
Heat a small amount of oil in a large skillet and pour in 0.5 cup of batter for each pancake.
Cook until browned, then turn once. Keep warm until served.

Cranberry sauce

In a 2 qt (1.89 liter) saucepan, combine cranberries, honey, salt, wine, and water.
Cook over medium heat until boiling, then reduce heat, cover, and simmer for 15 minutes.
Dissolve cornstarch in 2 tbsp of water, then stir it into the sauce until thickened.
Remove from heat, cover, and let it cool for about 30 minutes. Do not remove the lid during cooling.
For each serving, top 2 pancakes with about 2.5 oz (71 g) of smoked Turkey breast, thinly sliced or shredded, and then with cranberry sauce.

Variations

You can substitute the smoked turkey with cooked chicken or ham for a different flavor profile.
Add some chopped nuts or seeds to the pancake batter for added crunch and texture.
Experiment with different types of berries or fruit for the cranberry sauce, such as raspberries or apples.

Cooking Tips & Tricks

Make sure to cook the brown rice ahead of time and let it cool to room temperature before incorporating it into the pancake batter.

- Be sure to beat the egg whites until stiff peaks form to ensure fluffy and light pancakes.

- When making the cranberry sauce, be patient and let it simmer and thicken to the right consistency before serving.

Serving Suggestions

Serve the Brown Rice Pancakes with Smoked Turkey with a side of fresh fruit or a green salad for a complete and well-rounded meal. You can also drizzle some maple syrup or honey on top for added sweetness.

Cooking Techniques

The key cooking techniques for this recipe include mixing the pancake batter until just combined, beating the egg whites until stiff peaks form, and simmering the cranberry sauce until thickened. These techniques will ensure that the pancakes are light and fluffy and the sauce is the right consistency.

Ingredient Substitutions

If you don't have whole wheat flour, you can use all-purpose flour as a substitute. You can also use leftover cooked white rice instead of brown rice for a different texture. For the cranberry sauce, you can use maple syrup or agave nectar instead of honey.

Make Ahead Tips

You can prepare the pancake batter and cranberry sauce ahead of time and store them in the refrigerator until ready to cook and serve. Just be sure to reheat the sauce gently on the stovetop before serving.

Presentation Ideas

To make the dish more visually appealing, you can stack the pancakes on a plate and top them with the smoked turkey and cranberry sauce. Garnish with fresh herbs or a sprinkle of powdered sugar for an extra touch.

Pairing Recommendations

Brown Rice Pancakes with Smoked Turkey pairs well with a glass of orange juice or a cup of coffee for breakfast. For brunch, you can serve it with a mimosa or a light white wine.

Storage and Reheating Instructions

Store any leftover pancakes and cranberry sauce in separate airtight containers in the refrigerator for up to 3 days. To reheat, gently warm the pancakes in a skillet or microwave and reheat the sauce on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Brown Rice Pancakes with Smoked Turkey contains approximately 350 calories. This makes it a moderate calorie meal that can fit into a balanced diet.

Carbohydrates

Each serving of Brown Rice Pancakes with Smoked Turkey contains approximately 45 grams of carbohydrates. Carbohydrates are an important source of energy for the body and can help fuel your day.

Fats

Each serving of this dish contains approximately 8 grams of fat. The fats in this recipe come from the olive oil used for cooking the pancakes and the small amount of fat in the smoked turkey.

Proteins

Each serving of Brown Rice Pancakes with Smoked Turkey contains approximately 15 grams of protein. Protein is essential for building and repairing tissues in the body, making this dish a nutritious and satisfying meal.

Vitamins and minerals

This dish is a good source of vitamins and minerals, including vitamin C from the cranberries and essential minerals from the whole wheat flour and brown rice. These nutrients are important for overall health and well-being.

Alergens

This recipe contains wheat, eggs, and cornstarch, which are common allergens. If you have allergies to any of these ingredients, be sure to substitute them with suitable alternatives.

Summary

Overall, Brown Rice Pancakes with Smoked Turkey is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a delicious and satisfying dish that can be enjoyed for breakfast, brunch, or any time of day.

Summary

Brown Rice Pancakes with Smoked Turkey is a flavorful and nutritious dish that combines the earthy taste of brown rice with the smoky flavor of turkey and the tangy sweetness of cranberry sauce. This recipe is a great way to enjoy a hearty and satisfying meal for breakfast or brunch.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a warm summer day, the sun shining brightly through the kitchen window, illuminating the worn pages of my old recipe book. As I flipped through the pages, searching for inspiration for our family brunch, my eyes landed on a recipe titled "Brown Rice Pancakes with Smoked Turkey."

I had never heard of such a dish before, but the combination of brown rice and smoked turkey intrigued me. I remembered the first time I tasted smoked turkey - it was at a family gathering many years ago. The rich, smoky flavor had left a lasting impression on me, and I was eager to incorporate it into a new recipe.

As I read through the ingredients and instructions, I couldn't help but smile at the memories that flooded back to me. Each recipe in my book had a story behind it, a memory attached to it. This recipe, I knew, would soon have its own story to tell.

I decided to give the recipe a try, gathering the necessary ingredients and setting to work in the kitchen. The smell of the smoked turkey filled the air as it sizzled in the pan, mingling with the earthy aroma of the brown rice. I couldn't help but feel a sense of nostalgia as I cooked, my mind drifting back to the many meals I had prepared over the years.

As the pancakes began to take shape, I couldn't resist sneaking a taste. The savory flavor of the smoked turkey paired perfectly with the nutty taste of the brown rice, creating a dish that was both comforting and satisfying. I knew that this recipe would soon become a favorite among my family.

When the pancakes were ready, I plated them up and called my family to the table. Their eyes widened in surprise as they caught sight of the unusual dish before them. I explained how I had stumbled upon the recipe and my reasons for wanting to try it out. They listened intently, eager to taste the results of my culinary experiment.

As we dug into the pancakes, the room fell silent as we savored each bite. The flavors melded together beautifully, the smokiness of the turkey complementing the heartiness of the brown rice. It was a dish unlike any we had ever tasted before, and we couldn't get enough of it.

After that day, Brown Rice Pancakes with Smoked Turkey became a staple in our family's brunch rotation. It was a dish that brought us together, evoking memories of past meals and creating new ones to cherish. I shared the recipe with friends and neighbors, each one falling in love with its unique blend of flavors.

Years passed, and the recipe became a well-loved tradition in our family. It was a dish that we turned to in times of celebration and in times of sorrow, a reminder of the love and connection that food can bring. The recipe book that held the original recipe became worn and tattered, its pages stained with memories of meals shared and laughter exchanged.

As I sit here now, reflecting on the journey that led me to discover Brown Rice Pancakes with Smoked Turkey, I am filled with gratitude for the recipes that have shaped my life. Each dish tells a story, a tale of love and legacy passed down through generations. And as long as I am able, I will continue to cook and share these recipes, keeping alive the traditions that have brought my family together for so many years.