Chicken-and-Potato Pancakes
2 cups instant pancake mix
2 cups milk
2 cups shredded cooked chicken
1 1/2 cups (6 oz.) shredded Colby-Jack cheese blend
1 cup refrigerated shredded hash browns
4 green onions, finely chopped
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
Quick Cream Gravy (optional)
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. 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. Serve with Quick Cream Gravy, if desired.
Quick Cream Gravy
Bring 1/4 cup dry white wine to a boil over medium heat in a small saucepan. Reduce heat to medium-low, and cook 1 minute. Add 1 cup water; whisk in 1 (1.2-oz.) package roasted chicken gravy mix and 1/4 tsp. pepper. Increase heat to medium, and return to a boil. Reduce heat to low, and simmer 3 minutes or until thickened. Whisk in 2 Tbsp. heavy cream.
1 comment:
Stop. Carefully consider making no more than half of this recipe. Marcus and I thought we would love these, but we found them lacking. For us, gravy was not the best condiment. Instead, we opted for salsa, guacamole, and sour cream. It was a dramatic improvement, but overall, they are still a little lacking. Possibly a healthy dose of onions, peppers, and green chiles would help.
I should mention that this recipe made about 30 four-inch pancakes. I hope that my co-workers enjoy them, as our family of five ate a total of seven.
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