Monday, May 7, 2012

Chicken Potato Pancakes

Saw these in Southern Living and they looked delicious and easy - they were both. They would be great if they were made into mini pancake for parties, and you can even  freeze them.
2 c instant pancake mix
2 c 2% milk
2 c shredded cooked chicken
1/2 c frozen hash browns
2 c shredded cheddar cheese
1 1/2 c shredded pepper jack cheese
4 chopped green onions
2 tbsp butter, melted
1/2 tsp salt
1/4 tsp pepper
1/2 tsp Tony Chachere's seasoning (opt)
Whisk pancake mix and milk in a large bowl until moist. Stir in cooked chicken and next 6 ingredients - stirring until blended.
Pour 1/4 c batter for each pancake onto a hot lightly greased large non-stick griddle - batter will be thick so push it around a bit to make round.
Cook for about three minutes and golden or until tops are covered with bubbles and edges look dry and cooked (just like pancakes).
Flip and cook other side 5-6 minutes until done. Top with gravy or sour cream. I loved them with nothing on them at all .
Quick Cream Gravy
1/4 c dry white wine
1c water
1 envelope gravy mix
1/4 tsp pepper
2 tbsp heavy cream
Bring wine to a boil over med-low heat and cook 1 minute. Add 1 c water and whisk in gravy envelope and pepper. Increase heat to medium and return to boil. Reduce to low and simmer about 3 minutes or until thick, now whisk in your heavy cream.

2 comments:

Anonymous said...

Is there actually potato in these?

Mickey said...

Oops! Dummy me. Yes I used about 1/2 c frozen hash browns. Sorry I fixed it :)
mickey