Instructions: Make rice mixture ahead and chill completely before making pancakes. Allow 20 minutes to make pancakes.

PANTRY - You will need 1 very large bunch spinach (1 to 1.5 pounds total); tender leaves only.

1. Wash spinach thoroughly. Drain, but do not dry leaves. Cook until wilted in just the amount of water that clings to the leaves. Cool, drain, squeeze out moisture, then finely chop. (There should be about 3/4 cup.)

Set aside.

2. In a large skillet with lid, heat olive oil. Add onion, pepper, mushrooms, and thyme and saute until vegetables are tender, about 6 to 8 minutes. Add rice, stirring until coated with oil, about 1 minute. Heat chicken stock separately, then stir into rice mixture. Cover skillet and cook over low heat until liquid is absorbed, approximately 15 to 20 minutes. If rice is soupy, cook uncovered for a few minutes. Cool slightly, then add spinach, cheese, egg and egg white, and pepper, mixing well.

3. Refrigerate mixture until chilled.

4. When ready to cook use your hands to form mixture into 2-inch pancakes, about 1/2-inch thick. Heat skillet and spray or add enough oil to thoroughly coat the bottom of pan. Cook pancakes in batches, about 5 to 7 minutes on each side, until golden brown, using a wide spatula to turn.

Keep finished pancakes warm in a 300F oven.

Notes: These pancakes, modeled after some enjoyed in Milan, are crispy outside and moist and flavorful inside. EACH 99 cals, 2g fat (20% cff)

NOTES : Make the rice ahead and allow time for it to chill - thoroughly.

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