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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


Directions

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