"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken and Potato Pancakes Recipe

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This recipe for Chicken and Potato Pancakes, by , is from A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roy & Pam Bennett
Added: Sunday, January 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups instant pancake mix
2 cups milk
2 cups shredded cooked chicken
1 1/2 cups colby jack cheese
1 cup refrigerated hash browns (I use frozen)
4 green onions, finely chopped
2 tbsp butter melted
1/2 tsp salt
1/4 tsp pepper

Directions:
Directions:
Whisk together pancake mix and milk in a large bowl just until dry ingredients are moistened. Stir in chicken and next six ingredients, stirring just until blended.

Pour about 1/4 cup batter for each cake onto a hot, lightly greased griddle or nonstick skillet. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook the other side 5 to 6 minutes or until done. Serve with cream gravy. I use a packaged chicken gravy mix.

Chicken and Rice Cakes - You can substitute shredded Italian six-cheese blend for the colby jack cheese and one cup cooked rice for the hash browns.

Number Of Servings:
Number Of Servings:
approx 18 pancakes
Personal Notes:
Personal Notes:
If you are looking for something different to try, this is delicious. I served it with steamed broccoli and corn but it would be good with any vegetables.

 

 

 

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