Chicken and Pancakes


4 1/2 cups (6 oz)

Baking Mix

48 each (1.85 lb)

Kellogg's® Eggo® Buttermilk pancakes

1 tsp


3 lb

Boneless skinless chicken breast, cut into 1 inch pieces

3 cups (24 oz)

Skim Milk

1 1/2 cups (10 1/2 oz)

Vegetable Oil

1 1/2 cups (12 oz)


Chives (optional)

Chicken and Pancakes


1. In shallow dish stir together baking mix and pepper. Dip chicken pieces in milk. Roll in baking mix mixture, lightly coating chicken pieces on all sides. In small nonstick skillet heat oil over medium heat. Add chicken pieces. Cook for 4 to 6 minutes or until browned and chicken is no longer pink and internal temperature of 165 degrees, turning as necessary to brown all sides. 2. Meanwhile, prepare Kellogg's® Eggo® Buttermilk pancakes according to package directions. 3. Top each pancake with 3 chicken pieces. Drizzle with honey. Sprinkle with chives (if desired).

Chicken and Pancakes

Servings: 24

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