Chicken-and-Potato Pancakes

What is the secret of the tenderness of pancakes? Beat the dough just enough to contain the ingredients, and turn them over only once.
Whisk the pancake mixture and milk in a large bowl, whisking only until the dry ingredients are moistened. Add the chicken and the next 6 ingredients, stirring until combined.Pour about 1/4 cup batter for each pancake onto a hot (350 °), lightly oiled skillet or large nonstick skillet. Cook the pancakes for 3 minutes or until the tops are bubbly and the edges are dry and toasted; flip and cook on the other side for 5 to 6 minutes or until tender. Serve with instant sour cream sauce if desired.Note: For testing purposes only, we used a ready-made mix for pancakes and waffles "Aunt Jemima" and potato pancakes "Just grated potatoes".Pancakes with chicken and rice: Replace the Colby-Jack cheese mixture with a shredded Italian six-cheese mixture, and add 1 cup of cooked rice to the hash browns. Follow the recipe as directed.Sour cream sauce in a hurry: In a small saucepan over medium heat, bring 1/4 cup dry white wine to a boil. Reduce the heat to medium-low and cook for 1 minute. Add 1 cup water; whisk in 1 (2 oz) package of baked chicken gravy mixture and 1/4 tsp pepper. Increase the heat to medium and bring back to the boil. Reduce heat to low and simmer for 3 minutes or until thickened. Whisk together 2 tablespoons of heavy cream. It turns out 1 1/4 cups. Preparation: 5 min., bake: 5 min.Note: For testing purposes only, we used a mixture with Knorr fried chicken gravy.