Chicken-and-Rice Cakes

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

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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
  • Quick Cream Gravy (optional)

Preparation

  1. 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. 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.
  3. Note: For testing purposes only, we used Aunt Jemima Complete Pancake & Waffle Mix.
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