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Chicken-and-Potato Pancakes
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| Prep: 15 min., Cook: 9 min. per batch. The secret to tender pancakes? Mix the batter just long enough to incorporate the ingredients, and flip them only once. Yield: Makes 6 to 8 servings (about 18 cakes) Ingredients | |
| 2 cups | instant pancake mix |
| 2 cups | milk |
| 2 cups | shredded cooked chicken |
| 1 1/2 cups (6 oz.) | shredded colby-Jack cheese blend |
| 1 cup | refrigerated shredded hash browns |
| 4 | green onions, finely chopped |
| 2 tablespoons | butter, melted |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | pepper |
Quick Cream Gravy (optional)
Preparation
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. Serve with Quick Cream Gravy, if desired
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