RCI-BR.008.0155.001
Pancakes with wild rice, tofu, and mushrooms
This savory pancake is great for Fat Tuesday or Shrove Tuesday - or other special occasions. As a main meal, this serves 3 people 2 large pancakes. For appetizers, use a smaller pan and serve 6 people 2 smaller pancakes each.
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyadvanced
Ingredients
- / 3.5 oz wild rice100 g
- / 5oz firm tofu150 g
- / 12 oz mushrooms (any variety - try a mixture of button and enoki)350 g
- 6 unit
- / 24 fl oz milk (3 Australian cups)750 ml
- Oils1 unit
- 125 g
- An additional 60g of butter (or spray oil)1 unit
- 2 tablespoons
- 2 tablespoons
- / 6oz plain (general purpose) flour (1.5 Australian cups)185 g
- 1/2 teaspoon
- kecap manis2 tablespoons
- 2 tablespoons
- fresh ginger stem1 unit
- 1 unit
- 2 unit
- 2 tablespoons
- 1 tablespoon
- 2 cloves
- 1 teaspoon
Method
1
Cook wild rice according to package directions until tender, approximately 45 minutes. Drain well and set aside to cool slightly.
45 minutes
2
While rice cooks, press firm tofu between paper towels with a weight on top for 15 minutes to remove excess moisture. Crumble the pressed tofu into small, bite-sized pieces.
15 minutes
3
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add mushrooms and sauté until golden and liquid has mostly evaporated, about 8–10 minutes, stirring occasionally.
4
Add minced garlic and ginger to the mushrooms and cook for 1 minute until fragrant. Stir in crumbled tofu, kecap manis, soy sauce, lime juice, and white parts of spring onions; cook for 2–3 minutes, stirring gently to avoid breaking tofu.
3 minutes
5
Whisk together 6 eggs, 750 ml milk, 185 g flour, and baking powder in a large bowl until smooth. Let batter rest for 5 minutes.
5 minutes
6
Heat 125 g butter in a griddle or large non-stick skillet over medium heat until foaming. Pour 1/4 cup batter onto the griddle and cook until bubbles form on the surface and edges look set, approximately 3–4 minutes.
4 minutes
7
Flip pancakes carefully and cook the second side until golden brown, about 2–3 minutes. Transfer to a plate and keep warm. Repeat with remaining batter, adding more butter as needed.
3 minutes
8
Heat 2 tablespoons oil for frying in a small pan over medium heat. Reheat the wild rice, tofu, and mushroom filling gently, stirring occasionally.
2 minutes
9
Spoon the warm filling onto individual pancakes. Top with sesame seeds, reserved red chili slices, and green parts of spring onions. Serve immediately while pancakes are still warm.