Chicken-And-Potato Pancakes

Sweet Jezebel's Note:

The secret to tender pancakes? Mix the batter just long enough to incorporate the ingredients, and flip them only once. From Southern Living.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 2 cups instant pancake mix
• 2 cups milk
• 2 cups shredded cooked chicken
• 1 ½ cups shredded colby-monterey jack cheese , blend
• 1 cup refrigerated shredded hash brown
• 4 green onions , finely chopped
• 2 tablespoons butter , melted
• ½ teaspoon salt
• ¼ teaspoon pepper

Quick Cream Gravy

• ¼ cup dry white wine
• 1 cup water
• 1 (1 ¼ ounce) package roasted chicken gravy mix
• ¼ 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.