JALAPEñO-CHEDDAR CORNMEAL PANCAKES

Jalapeño-Cheddar Cornmeal Pancakes image

Experiment with something different when you make our Jalapeño-Cheddar Cornmeal Pancakes. Topped with a spicy cream cheese spread, Jalapeño-Cheddar Cornmeal Pancakes pack a whole bunch of Tex-Mex flavor into a whole new dish. Try serving Jalapeño-Cheddar Cornmeal Pancakes at your breakfast table.

Provided by My Food and Family

Time 20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3/4 cup flour
3/4 cup cornmeal
1 tsp. baking powder
2 eggs
1 cup milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese
1/2 fresh jalapeño pepper, seeded, chopped
2 Tbsp. PHILADELPHIA Spicy Jalapeño Cream Cheese Spread

Steps:

Combine first 3 ingredients in large bowl.
Whisk eggs, milk and 1/4 cup sour cream until blended. Add to flour mixture; stir just until blended. Stir in cheddar and peppers.
Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides. Meanwhile, mix cream cheese spread and remaining sour cream until blended.
Serve pancakes topped with cream cheese mixture.

Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 110 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g