In another post, I talked about making my first recipe for wild rice pancakes which includes shitakes, carrots, onions and thyme.  I wanted to make a “pancakes” that wasn’t so “eggy” or “floury” and that was the result.  Since then, I’ve taken the same technique and have used different flavors and ingredients.  This Southwestern version is a perfect example of how you can apply your personal favorites to a basic recipe.  I like to make these smaller as appetizers since they do pack some heat.  You can use less chipotles if you prefer a milder taste.

Southwester Wild Rice Pancakes with Chipotle Mayonnaise

3/4 cup wild rice
2 cups water
salt
2 green onions, diced
1/2 cup corn (thawed, if frozen)
3 Tbls. finely chopped cilantro
2 eggs
2 Tbls. flour
2 chipotles in adobe sauce
1 cup mayonnaise
butter for sauteing

Add the wild rice, water and salt to a saucepan, bring to a boil, turn down to a simmer and cook until the rice has cooked and the water has been absorbed, about 40 minutes.  Take off the heat and cool.

In a mixing bowl, add the cooled rice, green onions, corn and cilantro and stir.  Add the flour and stir.  In a small food processor, add the eggs and 1 of the chipotles.  Process until the chipotle is in fine pieces.  Add to the bowl and stir.

In a saute pan, melt about 1 Tbls. of butter, enough to coat the bottom your pan.  Form pancakes with the rice mixture to whatever size you prefer - the ones in the picture above are about 2 to 3 inches in diameter.  Cook on each side until browned, about 5 minutes on the first side and 2 on the second.  Remove to a paper towel lined plate.  Repeat until all of the pancakes are cooked.

In your small food processor, add the remaining chipotle and the mayonnaise.  Process until the chipotle has been incorporated.

Serve the pancakes with the mayonnaise on the pancakes as a garnish or on the side.