Chicken-And-Potato Pancakes - cooking recipe

Ingredients

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

Preparation

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.
Pour about 1/4 cup batter for each cake onto a hot (350\u00b0), 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.
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.