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Chicken Pancakes


1 c. complete pancake mix
1 c. water
2 chicken breasts (cooked and shredded)
1 tall van artichoke hearts ()
1 c. shredded Jack cheese
1 c. milk
2 tbsp. pancake mix
Salt and pepper to taste


Mix pancake mix and water with wire whisk. Make 4 large in 8 or 9 inch skillet. Layer 1/4 the chicken on each pancake and artichoke heart. Divide Jack cheese into 1/2 cups. Sprinkle 1/2 cup over pancakes, chicken and artichoke, reserving 1/2 cup.

Pour milk, 2 tablespoons pancake mix and seasonings into saucepan. With wire whisk stir to boiling. Pour 1/2 gravy over 4 pancakes. Roll up and secure with toothpick. Place in individual dishes or casserole dish (freezes well). Top with remaining gravy and reserved 1/2 cup cheese. Recipe may be doubled. Bake covered at 350 degrees for 20 minutes.

() For artichoke hearts you may substitute asparagus or any steamed vegetable such as broccoli or zucchini sliced or placed whole on chicken.

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