Recipes and Cooking Wild Rice Pancakes with Smoked Trout and Creme Fraiche 4.7 (3) Add your rating & review These savory make-ahead pancakes can be frozen. When thawed, they form a mini edible plate for smoked trout appetizers. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Servings: 10 Ingredients ½ cup milk ⅓ cup cornmeal ⅓ 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 Directions 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. 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. 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. Rate it Print