Breakfast Reinventions: Part II: Pancakes

Inspired by a meal I had a million years ago in Prague, some leftover chicken, and a nearly gone box of pancake mix, the savory pancake made its debut as a dinner entree in my kitchen. Mentioned previously in the savory oatmeal post, I’m not usually a big fan of mixing sweet and salty, so this experience was a bit scary.

Savory Chicken* Pancakes
serves 2

enough pancake mix to make 6-8 grapefruit sized pancakes
2 cups or so pan drippings from baked/slow cooked chicken or broth/stock is fine, too
2 TBL butter
1/4 cup flour
2 cups or so cooked chicken pieces (mine was from leftovers, store bought rotisserie would be perfect) or any leftover meat you have
1 cup frozen spinach
salt and pepper
Parmesan cheese (for topping)

eating AND blogging

My pancakes don’t usually fit the round description

I don’t pretend to be an expert in gravy making, but basically what you are making with your butter, drippings or stock/broth, flour and salt & pepper is just that. Start by making a rue with the butter and flour, then adding broth. I don’t like to add milk, but if you do, by all means. Once the gravy comes together, add the chicken pieces and spinach right into it and allow to simmer while you whip up the pancakes. Top pancakes with gravy and chicken mixture and serve.

This turned out pretty tasty, nothing compared to the Czech version (which I’m nearly certain are potato anyway), but good to know there is something more that can be done with that old Jiffy mix than butter and syrup.

Additions: onions, garlic, mushrooms

Substitutions: sausage, bacon, cheddar cheese, chili

*For those of you who noticed, yes I have indeed fallen off the vegetarian wagon, but not badly and we really only ate this chicken because it was so lonely in the freezer. Waste not!


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