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.
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INGREDIENTS
Nutrition- 2cups instant pancake mix
- 2cups milk
- 2cups shredded cooked chicken
- 1 1⁄2
- 1cup refrigerated shredded hash brown
- 4
- 2
- 1⁄2teaspoon salt
- 1⁄4teaspoon pepper
Quick Cream Gravy
- 1⁄4cup dry white wine
- 1cup water
- 1(1 1/4 ounce) package roasted chicken gravy mix
- 1⁄4teaspoon pepper
- 2tablespoons heavy cream
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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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