Add garlic, thyme, salt & pepper; cook an additional 30 seconds. Add milk, whisking constantly until cooked & thickened. Remove from heat & set aside.
Pancakes / Chicken
In a skillet, heat oil & add ground chicken, herbs & spices. Scramble-fry until chicken is no longer pink. Remove to a dish & set aside.
In a bowl, combine flours & baking powder; add cooked chicken & grated cheese.
In a small container, whisk together eggs, milk & oil. Add the wet ingredients to the dry & mix until everything is thoroughly incorporated. Be careful to not over mix the batter. Let mixture stand for about 3 minutes before cooking.
Heat griddle to about 250 -300 F. Place a small amount of butter on the griddle to coat the surface.
Cook pancakes on one side until golden brown then flip to the other side & cook until golden as well. I made 4 large pancakes with this amount of batter.
To Serve
Place one large pancake on each serving plate, top with 1/4 of the mushroom sauce, another pancake & another 1/4 of the sauce. We found this to be a very filling meal!