Ingredients
1 medium potato, peeled and grated1-1/2 cups fat-free milk1 cup all-purpose flour3/4 cup mashed potato (made with fat-free milk)1/4 teaspoon salt1/4 teaspoon pepperFILLING:2 bacon strips, chopped2 cups sliced fresh mushrooms1 medium leek (white portion only), chopped1/4 cup half-and-half cream2 tablespoons all-purpose flour3/4 cup fat-free milk2 cups cubed cooked chicken breast1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Place grated potato in a colander to drain; squeeze to remove excess liquid. Pat dry. In a large bowl, combine the grated potato, milk, flour, mashed potato, salt and pepper. Let stand for 20 minutes.
Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Add mushrooms and leek; cook until tender. Gradually add cream. Whisk together flour and milk; add to pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the chicken, salt and pepper; heat through. Remove from the heat and keep warm.
Coat another large nonstick skillet with cooking spray; heat over medium heat. Pour 3/4 cup batter into center of skillet; lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 2-3 minutes longer. Remove and keep warm. Repeat with remaining batter, coating skillet with cooking spray as needed.
Spoon filling onto pancakes.
