This is something easy, inexpensive and different – what could be better! This is a great recipe to use with leftover chicken.
Mix 2 cups of instant pancake mix with 2 cups of milk. Be sure not to overbeat the mix or your pancakes will be tough.
Stir in 2 cups of shredded cooked chicken, 1 ½ cups shredded cheese (colby jack works well), 1 cup of refrigerated hash browns, four green onions (chopped), 2 tablespoons melted butter, salt/pepper to taste.
Pour about ¼ cup pancake mix on a lightly greased pan and cook the first side until bubbles are forming at the top and the edges are dry. Flip one time only, letting the other side cook until the pancake looks done.
Now, how about a fabulous quick gravy for those easy potato pancakes? In a saucepan, heat ¼ cup dry white wine until it is boiling. Reduce the heat and cook for one minute. Stir in one cup of water. Add a packet of instant chicken gravy mix. Pepper to taste. Cook for three minutes. If you want to add a boost of creaminess to this gravy, add two tablespoons of heavy cream or ½ and ½ – yum!
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