Pepper-Honey Beurre

Ingredients Weight Measure
Butter, soft 1 lb.
Honey 1 cup
TABASCO® brand Green Jalapeño Pepper Sauce 6 Tbsp.


Ingredients Weight Measure
Crackled wild rice, cooked 6 cups
Eggs, whole 6 ea.
Shallots, minced 2 Tbsp.
Garlic, minced 2 tsp.
All-purpose flour 2 cups
Salt pinch
TABASCO® brand Green Jalapeño Pepper Sauce 3 Tbsp.
Half-and-half 2 cups
Parsley, minced 4 Tbsp.

Cooking of Pancakes

Ingredients Weight Measure
Butter, melted 10 Tbsp.
Vegetable oil 2 Tbsp.
Ingredients Weight Measure


  1. For Pepper-Honey Beurre, mix butter, honey and TABASCO® Green Jalapeño Pepper Sauce in a medium mixing bowl for 3 minutes and store in a cool place.
  2. For Pancakes, in a separate mixing bowl, add rice, eggs, shallots and garlic. Mix well.
  3. Add flour, cream, salt, and TABASCO® Green Jalapeño Pepper Sauce. Mix well.
  4. Preheat the sauté pan.
  5. To cook, add a small amount of butter or oil for frying pancakes. Use as much as necessary.
  6. Using a ladle, pour batter into pan, cook for 4 minutes or until golden brown, and flip.
  7. Cook other side for 3 minutes or until golden brown.
  8. Serve with 1 Tbsp. Pepper-Honey Beurre each serving.

Yield: 12-15 servings