Spicy Shrimp Griddlecakes

This recipe comes from an older cook book called Fresh Ways with Breakfast and Brunches. It's a Time Life Book. These were tasty and put me in the mind of hush puppies. I substituted unbleached all-purpose flour for whole wheat pastry flour.

1 1/4 cups cornmeal
1/2 cup wheat pastry flour
2 tsp. baking powder
1 tsp. dried thyme leaves
1 tsp dried oregano
1/4 tsp salt
1/4 tsp ground white pepper
1/4 tsp cayenne pepper
3 large garlic cloves, finely chopped
1 scallion, finely chopped
1 sweet red pepper, seeded, deribbed and finely chopped
2 Tbsp. unsalted butter, melted
1 2/3 cups low-fat milk
1/2 lb cooked, peeled baby shrimp
Combine the cornmeal, flour, baking powder,thyme, oregano, salt, white pepper and cayenne pepper in a bowl. Stir in the garlic, scallion and red pepper. Whisk in the melted butter and the milk, mixing until all the ingredients are just blended. Stir in the shrimp.
Heat a large griddle or skillet over medium heat until a few drops of cold water dance when sprinkled on the surface. Drop the batter a generous tablespoon at a time onto the griddle and use the back of the spoon to spread the batter into rounds. Cook the griddlecakes until they are covered with bubbles and the undersides are golden--one to three minutes. Flip the griddlecakes and cook them until the second sides are lightly browned-- about one minute more. Transfer the griddlecakes to a platter and keep them warm while you cook the remaining batter. Serve the griddlecakes piping hot, garnished with lemon wedges and sprigs of parsley. They go well with eggs, oven fried fish or alone.