Chicken Pot Pancakes
These savory pancakes are a delicious lunch or dinnertime meal – they’re a chicken pot pie and pancakes in one! Rachael shared this recipe at the 2010 South Beach Wine & Food Festival Kidz Kitchen.
- 2 tablespoons butter, divided
- 1 tablespoon flour
- 1 cup chicken stock
- 1 tablespoon fresh dill or tarragon, finely chopped
- 2 tablespoons Dijon mustard
- Salt and ground black pepper
- 2 cups buttermilk pancake mix
- 1 cup milk, as needed, according to the pancake mix directions
- 2 eggs, as needed, according to the pancake mix directions
- 1 cup store-bought rotisserie chicken or 2 cooked boneless, skinless chicken breasts, shredded
- 1/2 cup frozen peas, defrosted
- 1/2 cup shredded carrots
- 1/2 cup celery, thinly sliced
- 3 scallions, thinly sliced
- 1 small zucchini, shredded
- In a medium skillet over medium-high heat, melt 1 tablespoon butter. Stir in the flour and cook for about 1 minute. Whisk in the stock, dill or tarragon and Dijon mustard and cook until well-thickened. Season with salt and pepper.
- Pre-heat the oven to 250˚F.
- 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, scallions and zucchini until incorporated.
- Pour the mix into the skillet to make the pancakes, making them 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 of the remaining butter to the pan before each batch. Place the cooked pancakes on a plate and keep warm in the oven with foil on top.
- When all the pancakes are done, stack them on plates topped with the herb-Dijon gravy as the “syrup.”