This recipe isn’t a traditional Spanish tapas but a perfect nibble to serve as a tapas. The pancake batter can be made a day ahead and kept covered in the fridge overnight. In this case do not add the baking powder to the batter until just before cooking.
Wild Rice Pancakes
Beet and Apple Confit
Bring 2 cups of salted water to a boil over high heat. Add wild rice and cook over medium heat until just cooked but still slightly crunchy, about 35 minutes. Drain and rinse. Set aside.
In a medium bowl, combine flour, baking powder and ¾ tsp. salt. In another bowl, combine the eggs, milk and 2 tbsp. of vegetable oil. Add the wet ingredients to the dry ingredients. Stir well with a whisk so that all the flour is absorbed. Lastly, stir in the wild rice, chives and some freshly ground pepper. Let batter rest for about 30 minutes to 60 minutes.
In a crepe pan or non-stick skillet, heat a little oil at a time over medium high heat. Spoon about 1/4 cup of batter at a time and cook until bubbles form. Flip pancake and cook other side until golden, about 3 minutes per side. Repeat and keep pancakes warm in a low oven. Makes about twelve 4-inch (10 cm) pancakes.
Over medium high heat, sauté shallots in oil for 3 to 5 minutes or until soft and golden. Add the apples and beets. Continue to sauté until golden, about 4 minutes more. Remove from heat and add the vinegar, brandy and apple butter and stir well.
Return mixture to heat. Reduce heat to low. Cook very gently until mixture thickens and is very tender and jammy, about 8 to10 minutes. Season to taste.
Serve pancakes at room temperature with some of the beet and apple confit, smoked duck and a dollop of crème fraîche or sour cream.