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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I got this out of BHG Make Ahead Cookbook from 1971. These use some convenience mixes that you probably could make yourself without much trouble. I will post it as it is in the cookbook however! Ingredients:
1 (2 1/2 ounce) package sour cream, sauce mix |
1 1/3 cups milk |
1 1/4 cups chicken, cooked and finely chopped |
2 tablespoons green peppers, chopped |
1/2 cup all-purpose flour, sifted |
1/2 teaspoon baking soda |
1 egg, slightly beaten |
1 (2 1/4 ounce) package cheese sauce mix |
1 (8 ounce) can jellied cranberry sauce, diced |
Directions:
1. Prepare sour cream sauce mix according to package directions using the 1 1/3 cups milk. Combine 1/2 cup of the sour cream sauce, the chicken, and green pepper; set mixture aside.
2. Sift together flour and baking soda. Combine egg and remaining sour cream sauce. Stir flour mixture into egg mixture.
3. Bake batter on hot griddle, using about 2 Tbs mixture for each pancake.
4. Place half of the pancakes in a 15 1/2 X 10 1/2 X 1 baking pan.
5. Spread each with 1/2 cup chicken mixture.
6. Top with remaining pancakes.
7. Cover tightly and freeze.
8. To serve:.
9. Bake frozen stack-ups, covered at 350F for 40 minutes. Prepare cheese sauce mix according to directions. (This is where I would use my own cheese sauce).
10. Spoon over pancakes.
11. Top with diced cranberry sauce.
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