Chicken-And-Potato Pancakes

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

• Ready In: 45 mins
• Serves: 6

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

• Quick Cream Gravy

• 1⁄4 cup dry white wine
• 1  cup water
• 1 (1 1/4ounce) 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.