Wild Rice Pancakes

Description
Makes about twenty 4-inch pancakes.

Ingredients

 * 1 6-ounce package long grain and wild rice mix
 * 1 cup skim milk
 * 1 cup low-fat buttermilk
 * 2 egg whites, slightly beaten
 * 1 cup flour
 * 1 tablespoon sugar
 * 2 teaspoons baking powder
 * 1/2 teaspoon salt
 * 2 green onions, finely chopped
 * 1 small apple, diced
 * 1 medium-size red bell pepper, diced
 * 1/4 cup chopped pecans
 * vegetable cooking spray
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1/4 teaspoon ground white pepper

Directions
Prepare rice using 2 cups water and omitting butter or margarine.

Combine milk, buttermilk and egg whites in large bowl. Add flour, sugar, baking powder and salt; blend until batter is fairly smooth. Stir in rice, green onions, apple, red pepper and pecans.

Pour 1/4 cup batter on hot griddle coated with cooking spray; spreading out flat with back of spatula. Cook over medium heat until bubbles form on top and underside is lightly browned; about 1-1/2 minutes per side.