Chicken-and-Rice Cakes

Ingredients

• 2 tablespoons butter melted
• 1 cup rice cooked
• 4  green onions finely chopped
• 6 oz six-cheese blend shredded italian
• 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
• 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.