Sunday, October 18, 2009

Chicken-Pot Pancakes

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 :)

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  • 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
*Note, though the recipe doesn't call for it, I recommended sautéing the carrots and celery a few minutes before adding them to the batter.

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.

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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.

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When all the pancakes are done, stack 2-3 per person on a plate topped with the herb-Dijon gravy as the “syrup”.

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Recipe courtesy of Rachael Ray

1 comment:

traveleatlove said...

Those look sooo good! I love how everything is compacted into the pancakes!