Chicken-And-Potato Pancakes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The secret to tender pancakes? Mix the batter just long enough to incorporate the ingredients, and flip them only once. From Southern Living. Ingredients:
2 cups instant pancake mix |
2 cups milk |
2 cups shredded cooked chicken |
1 1/2 cups shredded colby-monterey jack cheese, blend |
1 cup refrigerated shredded hash brown |
4 green onions, finely chopped |
2 tablespoons butter, melted |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup dry white wine |
1 cup water |
1 (1 1/4 ounce) package roasted chicken gravy mix |
1/4 teaspoon pepper |
2 tablespoons heavy cream |
Directions:
1. Whisk together pancake mix and milk in a large bowl, whisking just until dry ingredients are moistened. Stir in chicken and next 6 ingredients, stirring just until blended.
2. Pour about 1/4 cup batter for each cake onto a hot (350°), lightly greased griddle or large nonstick skillet. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 5 to 6 minutes or until done.
3. Bring wine to a boil over medium heat in a small saucepan. Reduce heat to medium-low, and cook 1 minute. Add water; whisk in gravy mix and pepper. Increase heat to medium, and return to a boil. Reduce heat to low, and simmer 3 minutes or until thickened. Whisk in cream.
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