SOUTHWEST CORN PANCAKES

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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

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

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