Recipe: Chicken-Cheese Pancakes (Bisquick)

CHICKEN-CHEESE PANCAKES

"Tender, hearty pancakes enclose a rich. Cheddar-y chicken filling."

2 tablespoons butter or margarine
2 tablespoons Bisquick baking mix
1/2 teaspoon salt
1/4 teaspoon mace
1/4 teaspoon paprika
1/4 teaspoon pepper
2 cups milk
2 cups cut-up cooked chicken
1 cup shredded Cheddar cheese (about 4 ounces)
2 cups Bisquick baking mix
1 egg
1 2/3 cups milk
Shredded Cheddar cheese

Heat oven to 375 degrees F.

TO MAKE THE SAUCE:
Heat butter in 1-quart saucepan over low heat until melted. Stir in 2 tablespoons baking mix, the salt, mace, paprika and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat; stir in 2 cups milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat.

TO MAKE THE FILLING:
Mix chicken, 1 cup cheese and about 1/3 cup of the sauce until chicken is moistened; set aside.

TO MAKE THE PANCAKES:
Beat 2 cups baking mix, the egg and 1 2/3 cups milk with hand beater until smooth. Pour about 1/2 cup batter onto hot griddle. (Grease griddle if necessary.) Each pancake should be about 7 1/2 inches in diameter. Bake until pancakes are dry around edges. Turn and bake other sides until golden brown. Cool slightly.

TO ASSEMBLE AND BAKE:
Spread about 1/3 cup chicken mixture on each pancake. Roll up; place seam sides down in ungreased oblong baking dish, 13 1/2 x8 3/4 x 1 3/4 inches. Pour half of the remaining sauce over pancakes; sprinkle with cheese.

Bake uncovered until sauce is hot and bubbly, about 20 minutes.

Serve remaining sauce over pancakes.

Makes 6 servings
From: Recipelink.com
Source: Recipe pamphlet: Bisquick Presents The Economical Main Dish Cookbook, not dated