Chopped wild rice gives these pancakes a nutty chew, folded through a batter of lemon-soured milk, maple crystals, and egg whites before frying to a golden finish in butter or oil.
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In large bowl, whisk together flour, maple crystals, powder, soda and salt.
Roughly chop cooked rice (needs to be dry, fluffy before adding to batter) and mix with dry ingredients.
In separate bowl, whisk together milk and lemon juice. Let stand 15 minutes . Add 2 tablespoons of oil or butter.
Gradually add wet ingredients to dry ingredients and stir to combine. Whisk egg whites to stiff peaks and fold into combined ingredients.
Heat griddle or large non-stick pan over medium heat. Brush little of remaining tablespoon of oil over surface of pan.
Using 1-ounce ladle, pour batter onto griddle. Cook cakes until bubbles in batter break on surface; flip and cook until browned.
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