Chicken-And-Potato Pancakes Recipe

Name: Chicken-And-Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 (350u00b0), 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.
3
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.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups instant pancake mix, 2 cups milk, 2 cups shredded cooked chicken, 1 1/2 cups shredded colby-monterey jack cheese, blend, and more.

Yes, Chicken-And-Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken-And-Potato Pancakes

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