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

Recipe by Southern Living January 2009

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Recipe Summary test

prep:
15 mins
cook:
9 mins
total:
24 mins
Yield:
Makes 6 to 8 servings (about 18 cakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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