Chicken-And-Potato Pancakes
- Ready In:
- 45mins
- Ingredients:
- 14
- 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 1/4 ounce) package roasted chicken gravy mix
- 1⁄4 teaspoon pepper
- 2 tablespoons heavy cream
directions
- 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.
- 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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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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