Corn-And-Wild-Rice Cakes With Hot Maple Syrup

Jan. 5, 1995

Makes 6 pancakes (2 servings)

Hot maple syrup (recipe follows)

1/2 cup wild rice

2 ears corn

1/3 cup of 1/8-inch slices scallion, white and green parts

2 eggs, beaten

1 teaspoon sugar

1/8 teaspoon crushed dried thyme

1/2 teaspoon salt, plus extra for season if desired

1/4 teaspoon freshly ground white pepper

1/2 cup flour

1 teaspoon baking powder

1/4 cup milk of half-and-half

1 and 1/2 to 2 tablespoons butter

Prepare hot maple syrup; set aside

Cook wild rice according to package directions, but stop cooking while rice is still chewy and not completely tender, 30 to 35 minutes. Drain well.

Meanwhile, cook corn until tender. Hold under cold water to cool. Holding a knife at an angle, cut kernels off the cob into a bowl. Stir in rice and scallion. Add, in the order given, eggs, sugar, thyme, 1/2 teasoon salt and the white pepper. Stir together flour and baking powder; add to corn mixture. Stir in milk.

Heat butter in a large nonstick skillet. Drop in batter to make 6 medium pancakes. Cook until firm on the bottom, about 5 minutes. Turn over and brown second side, about 3 minutes. Season with salt, if desired.

To serve, arrange 3 pancakes on each of 2 plates. Top with syrup or pass it at the table.

Serve immediately.

Hot maple syrup

6 tablespoons maple syrup

3 (1/4-inch-thick) slices fresh gingerroot

1 large jalapeno chile, cored, seeded and minced (about 2 tablespoons)

Combined ingredients in a small saucepan. Simmer for 10 minutes.

Remove ginger slices.

Serve hot. Makes about 1/3 cup

Nutrition information (per serving, including syrup) Calories: 702 From fat: 180 Total fat: 20g 31% Saturated fat 10g 50% Cholesterol 250mg 83% Sodium 781mg 39% Total Carbohydrate 117g 39% Sugars 43g Protein 19g Vitamin A 28% Vitamin C 52% Calcium 24% Iron 24%