Chicken-and-Potato Pancakes

Categories: Pancakes- Waffles- Crepes

Ingredients

• 2 cups instant pancake mix
• 2 cup milk
• 1 1/2 cups ( 6ozz.) shredded Colby-jack cheese blend
• 1 cup refrigerated shredded hash browns
• 4 green onions, finely chopped
• 2 Tbsp. butter, melted
• 1/2 tsp. salt
• 1/4 tsp. pepper
• Quick Cream Gravy (optional)
• 1/2 cup dry white wine
• 1 cup water
• 1 (1.2 oz.) pkg. roasted chicken gravy mix
• 1/4 tsp. pepper
• 2 Tbsp. 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 degrees), 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.

3. Chicken-and Rice Cakes: Substitute shredded cheese blend and1 cup cooked rice for hash browns. Proceed with recipe as directed.

4. Quick Cream gravy: 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 heavy cream.

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