SOUTHWEST CORN PANCAKES

Southwest Corn Pancakes image

Go wild with flavor! Cheese, corn, green chiles and chili powder add a little kick to cornmeal pancakes.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 30m

Yield 13

Number Of Ingredients 12

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Ingredients

1 1/2 cups Original Bisquick™ mix
1/2 cup cornmeal
1 cup milk
2 eggs
1/2 cup shredded Monterey Jack cheese (2 oz)
1/2 cup frozen corn, thawed, drained
1/4 cup Old El Paso™ chopped green chiles (from 4.5-oz can)
1 teaspoon chili powder
Sour cream, if desired
Old El Paso™ Thick 'n Chunky salsa, if desired
Shredded lettuce, if desired
Sliced ripe olives, if desired

Steps:

Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
In large bowl, stir Bisquick mix, cornmeal, milk and eggs with wire whisk or fork until blended. Stir in cheese, corn, chiles and chili powder. Pour batter by slightly less than 1/4 cupfuls onto hot griddle; spread slightly.
Cook until edges are dry. Turn; cook other sides until golden. Serve with sour cream, salsa, lettuce and olives.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Pancake, Sodium 260 mg, Sugar 2 g, TransFat 1/2 g