This weeks Blogger Secret Ingredient, Pancake Mix, was chosen by Caitlin at Healthy Tipping Point. I had been planning to make Everyday Foods’ chicken pot pie with ham recipe, until earlier in the week when I saw this recipe by Rachael Ray. I loved that it turned the ingredients of a traditional pot pie into a savory pancake with pan sauce brown gravy! Yum!! Plus, it makes for a unique pancake mix BSI entry :)
- 2 tablespoons butter, divided
- 1 tablespoon flour
- 1 cup chicken stock
- 1 tablespoon fresh parsley or tarragon, finely chopped
- 2 tablespoons Dijon mustard
- Salt and ground black pepper
- 2 cups buttermilk pancake mix
- 1 cup milk, as needed per package directions
- 2 eggs, as needed per package directions
- 1 cup store-bought rotisserie chicken or 2 cooked breasts, shredded
- 1/2 cup frozen peas, defrosted
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced celery
- 3 scallions, thinly sliced
- 1 small zucchini, shredded, optional
In a medium skillet over medium-high heat, melt 1 tablespoon butter. Stir in flour and cook about 1 minute. Whisk in stock, dill or tarragon and Dijon, and cook until well thickened and season with salt and pepper.
Heat a large skillet over medium heat with 1/2 tablespoon butter. While the skillet is heating up, mix together the pancake mix, milk and eggs in a large bowl then fold in the chicken, peas, carrots, celery, scallion and zucchini until incorporated.
Pour mix into the skillet, making the pancakes as large as you want (just make sure there’s a little bit of everything in each). Cook until golden brown on each side, about 2 minutes per side, and continue with the rest of the batter -- add a little more butter to the pan before each batch. Place cooked pancakes on a plate and keep warm in a 250˚F oven with foil on top.
When all the pancakes are done, stack 2-3 per person on a plate topped with the herb-Dijon gravy as the “syrup”.