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Hot Turkey Pancakes

Southern.Crockpot's picture
Ingredients
For filling
  Cooked turkey/Cooked chicken 2 Cup (32 tbs)
  Condensed cream of mushroom soup 10 3⁄4 Cup (172 tbs) (1 Can)
For pancakes
  Pancake and waffle mix 1 Cup (16 tbs) (Aunt Jemima® Original)
  Milk 1 Cup (16 tbs)
  Egg 1 Cup (16 tbs)
  Vegetable oil 1 Tablespoon
  Butter/Oil 2 Tablespoon
Directions

MAKING
1. In a skillet, combine the ingredients for filling and sauté until mixed thoroughly and heated through.
2. Take pan off the heat and set aside.
3. Heat a griddle or 8-inch pancake pan over medium heat.
4. In the meantime, make the batter for the pancakes by combining the measured ingredients in a batter bowl and whisking with a wire whisk until smooth and well blend.
5. When the griddle or pan is hot (sprinkle a few drops of water on the pan, they should bounce about), brush lightly with butter or oil.
6. Use a ladle or a measure cup to pour 1/4 cup batter in the center of the pan.
7. Quickly and swiftly swirl the pan to spread the batter evenly in a thin layer.
8. Cook for 1-2 minutes until lightly browned at the bottom and top surface is dry to touch.
9. Turn using your hand, and cook the other side.
10. Remove onto a wax paper lined plate.
11. Continue to make remaining pancakes

FINALIZING
12. To assemble the pancakes, spoon the filling down the center of each pancake and fold from all sides.
13. Reheat pancakes, using 1 tablespoon butter if desired
14. Slide onto a serving plate.

SERVING
15. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Dish: 
Stuffing
Ingredient: 
Turkey
Interest: 
Everyday, Kids
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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