Chicken-And-Potato Pancakes

• 2 cups instant pancake mix
• 2 cups milk
• 2 cups shredded cooked chicken
• 1 1/2 cups shredded colby-monterey jack cheese, blend
• 1 cup refrigerated shredded hash brown
• 4 green onions, finely chopped
• 2 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Quick Cream Gravy
• 1/4 cup dry white wine
• 1 cup water
• 1 (1 1/4 ounce) package roasted chicken gravy mix
• 1/4 teaspoon pepper
• 2 tablespoons heavy cream

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 (350u0b0), 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. Bring wine to a boil over medium heat in a small saucepan. Reduce heat to medium-low, and cook 1 minute. Add water; whisk in gravy mix and pepper. Increase heat to medium, and return to a boil. Reduce heat to low, and simmer 3 minutes or until thickened. Whisk in cream.

instant pancake, milk, chicken, colbymonterey, brown, green onions, butter, salt, pepper, cream gravy, white wine, water, chicken gravy mix, pepper, heavy cream

Taken from www.food.com/recipe/chicken-and-potato-pancakes-406162 (may not work)