Ingredients

Wild Rice Pancakes

• 1/2 cup wild rice (125 ml)
• 1/4 cup freshly chopped chives (60 ml)
• 2 tablespoons vegetable oil (30 ml)
• 1 cup all purpose flour (250 ml)
• 2 tablespoons baking powder (30 ml)
• 3/4 teaspoon salt (3 ml)
• 3 eggs
• 1 cup milk (250 ml)
• freshly cracked black pepper, to taste
• 1/4 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 tablespoons vegetable oil (30 ml)
• 2 large shallots, finely chopped
• 1 tablespoon apple butter (15 ml)
• 2 tablespoons apple cider vinegar (30 ml)
• Splash of apple Brandy, optional
• Pinch of salt and freshly cracked pepper

Assembly

• Crème fraiche or sour cream, to garnish pancakes
• 1 smoked duck breast, thinly sliced, to garnish pancakes

Description

Wild Rice Pancakes With Beet And Apple Confit - A Recipe From Food Network Canada. 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 Overnigh

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