Anton Mosimann's Wild Rice Galette


125ml (4fl.oz) milk 2 eggs separated 
75g (3oz) flour 
5ml (1tsp) baking powder 
100g (4oz) wild rice, cooked 
olive oil


  • Beat together the milk, egg yolks, flour and baking powder to make a batter. Add the rice.
  • Season with Salt. Beat egg whites until stiff and fold into rice mixture.
  • Heat a large frying pan with olive oil.
  • Drop batter by tablespoon to form a pancake.
  • Cook over a medium heat until brown and crisp on both sides, turning once. Cook in batches.
  • Serve warm with smoked salmon and sour cream.
  • Makes about 15-20