Chicken-and-Potato Pancakes

Ingredients

• 2 tablespoons butter melted
• 6 oz colby-jack cheese blend shredded
• 4  green onions finely chopped
• 1 cup hash browns shredded refrigerated
• 2 cups milk 
• 2 cups pancake mix instant
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 2 cups meat from a rotisserie chicken shredded cooked

Equipment

• bowl
• frying pan
• sauce pan
• whisk

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), 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. Serve with Quick Cream Gravy, if desired.
4. Note: For testing purposes only, we used Aunt Jemima Complete Pancake & Waffle
5. Mix and Simply Potatoes Shredded Hash Browns.
6. Chicken-and-Rice Cakes: Substitute shredded Italian six-cheese blend for colby-Jack cheese blend and 1 cup cooked rice for hash browns. Proceed with recipe as directed.
7. Quick Cream Gravy: Bring 1/4 cup dry white wine to a boil over medium heat in a small saucepan. Reduce heat to medium-low, and cook 1 minute.
8. Add 1 cup water; whisk in 1 (2-oz.) package roasted chicken gravy mix and 1/4 tsp. pepper. Increase heat to medium, and return to a boil. Reduce heat to low, and simmer 3 minutes or until thickened.
9. Whisk in 2 Tbsp. heavy cream. Makes 1 1/4 cups. Prep: 5 min., Cook: 5 min.
10. Note: For testing purposes only, we used Knorr Roasted Chicken Gravy
11. Mix.