Wild Rice Pancakes with Smoked Trout and Creme Fraiche


These savory make-ahead pancakes can be frozen. When thawed, they form a mini edible plate for smoked trout appetizers.



  • ½ cup milk

  • cup cornmeal

  • cup all-purpose flour

  • ¼ cup butter, melted

  • 1 ½ cup cooked wild rice, drained and cooled

  • 2 egg yolks

  • ½ teaspoon kosher salt

  • ½ teaspoon ground black pepper

  • 1 tablespoon snipped fresh parsley

  • 2 egg whites

  • Clarified butter or canola oil

  • 4 6 ounce smoked trout, broken into pieces (or thinly sliced smoked salmon)

  • ½ cup creme fraiche or dairy sour cream

  • 2 ounce caviar (optional)

  • 2 tablespoon fresh snipped chives


  1. In a large bowl whisk together milk, cornmeal, flour, and melted butter. Stir in wild rice. Lightly beat egg yolks with a fork and stir into wild rice mixture. Stir in salt, pepper, and parsley. In a small mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight); fold egg whites into rice mixture.

  2. Heat a nonstick skillet or griddle over medium heat. Add a little clarified butter. Ladle about 1/4 cup of batter onto heated surface and cook about 1 minute or until bubbles appear uniformly on upper side and bottom is browned. Turn pancake over and cook about 1 minute more or until bottom is browned. Transfer to a baking sheet and place in a warm oven while cooking remaining pancakes.

  3. Place pancakes on a serving platter. Top each with some smoked trout, a little creme fraiche, caviar (if desired), and a sprinkle of chives. Makes 10 servings.

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