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Granny's Brown Rice Pancakes Smoked Turkey and Cranberry Sauce

2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
2 cups cooked brown rice, cooled to room temperature
1 cup cooked wild rice, cooled to room temperature
2 cups milk
2 tablespoons lemon juice
2 eggs, separated
vegetable oil


1. Combine flour, baking powder and salt in large bowl; stir in rice.
2. Add lemon juice to milk; beat in egg yolks and stir into dry ingredients.
3. Beat egg whites until stiff but not dry. Fold egg whites into batter.
4. Heat a small amount of oil in large skillet; pour in 1/2 cup batter for each pancake. Cook until browned; turn once. Keep warm until served.

2 cups whole fresh cranberries, rinsed
1 cup sugar
1/4 teaspoon salt
1/4 cup dry white wine
3/4 cup water
1 tablespoon cornstarch

Cranberry Sauce:
1. Combine cranberries, sugar, salt, wine and water in 2-quart saucepan. Cook over Medium heat until boiling. Reduce heat, cover, and simmer 15 minutes.
2. Dissolve cornstarch in 2 tablespoons water; stir into sauce until thickened.
3. Remove from heat; cover and cool about 30 minutes. Do not remove lid during cooling.

4. For each serving, top 2 pancakes with about 2 1/2 ounces smoked turkey breast, thinly sliced or shredded, then with cranberry sauce.

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