Chicken-and-Rice Cakes

recipe
The secret to tender pancakes? Mix the batter just long enough to incorporate the ingredients, and flip them only once.

Yield:

Makes 6 to 8 servings (about 18 cakes)

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Cook: 9 Minutes

Ingredients

2 cups instant pancake mix
2 cups milk
2 cups shredded cooked chicken
1 1/2 cups (6 oz.) shredded Italian six-cheese blend
1 cup cooked rice
4 green onions, finely chopped
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

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. Serve with Quick Cream Gravy, if desired.

Note: For testing purposes only, we used Aunt Jemima Complete Pancake & Waffle Mix.

January 2009
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