Wild Rice Pancakes with Beet and Apple Confit

  • serves 12
Christine Cushing
Christine Cushing

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.

2 Ratings
Directions for: Wild Rice Pancakes with Beet and Apple Confit


Wild Rice Pancakes

½ cup wild rice (125 ml)

¼ cup freshly chopped chives (60 ml)

2 Tbsp vegetable oil (30 ml)

1 cup all purpose flour (250 ml)

2 Tbsp baking powder (30 ml)

¾ tsp salt (3 ml)

3 eggs

1 cup milk (250 ml)

freshly cracked black pepper, to taste

¼ cup vegetable oil, for frying pancakes (60 ml)

Beet and Apple Confit

2 granny smith apples, peeled cored and cut into ¼-inch dice

4 medium beets, cooked, peeled and finely diced (can also used jarred)

2 Tbsp vegetable oil (30 ml)

2 large shallots, finely chopped

1 Tbsp apple butter (15 ml)

2 Tbsp apple cider vinegar (30 ml)

Splash of apple Brandy, optional

Pinch of salt and freshly cracked pepper


Crème fraiche or sour cream, to garnish pancakes

1 smoked duck breast, thinly sliced, to garnish pancakes


Wild Rice Pancakes

1. 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.

2. 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.

3. 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.

Beet and Apple Confit

1. 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.

2. 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.


1. Serve pancakes at room temperature with some of the beet and apple confit, smoked duck and a dollop of crème fraîche or sour cream.

See more: Saute, Party Favourites, Eggs/Dairy, Fruit, Lunch, Side, Rice/Grain, Dinner, Latin American



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