Chicken-Pot Pancakes
INGREDIENTS
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INGREDIENTS
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2 tablespoons butter, divided
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1 cup chicken stock
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1 tablespoon fresh dill or tarragon, finely chopped
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2 tablespoons Dijon mustard
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Salt and ground black pepper
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2 cups buttermilk pancake mix
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1 cup milk, as needed per package directions
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2 eggs, as needed per package directions
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1 cup store-bought rotisserie chicken or 2 cooked breasts, shredded
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1/2 cup frozen peas, defrosted
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1/2 cup shredded carrots
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1/2 cup thinly sliced celery
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3 scallions, thinly sliced
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1 small zucchini, shredded
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