Recipe for Wild Rice-and-Chicken Pancakes 
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Yield:
1
Ingredients:
Amount Ingredient
1 pkt long-grain and wild rice mix - (6 oz)
1/2 cup chopped cooked chicken
1/4 cup diced red bell pepper
1/2 cup grated carrot
1 sm onion finely chopped
2 cup biscuit mix
1 tsp salt
1/2 tsp freshly-ground black pepper
1/2 tsp lemon juice
3 lrg eggs lightly beaten
3/4 cup skim milk
----------------- HORSERADISH CREAM ----------------
1 ct light sour cream - (8 oz)
2 tsp prepared horseradish
1/2 tsp onion salt
1/2 tsp Worcestershire sauce
Instructions:
Instructions: Cook rice according to package directions; cool.

Stir together cooked rice, chopped cooked chicken, and next 9 ingredients. Drop about 1/4 cup mixture onto a hot skillet coated with vegetable cooking spray. Cook 3 to 4 minutes on each side or until lightly browned. Serve with Horseradish Cream, if desired.

For Horseradish Cream: Combine all ingredients. Cover and chill 1 hour. (Makes 1 cup)

This recipe yields 24 pancakes.

Comments: To make ahead, wrap pancakes in aluminum foil, and freeze. Bake frozen pancakes at 350 degrees for 20 to 25 minutes. Remove foil during the last few minutes of cooking time.

Yield: 24 pancakes

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