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Bacon and Red Chili Pancakes
Bacon and Red Chili Pancakes
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Prep Time:
20 minutes
Total Time:
30 minutes
Enhance cornmeal pancakes with savory bacon and roasted chili peppers for a flavorful twist.
Ingredients:
  • 4 red chili peppers
  • 1 cup Original Bisquick™ mix
  • 1/2 cup yellow cornmeal
  • 1/2 cup crisply cooked and crumbled bacon
  • 1/2 cup finely chopped white onion
  • 1 tablespoon packed light brown sugar
  • 1 cup milk
  • 4 fried eggs, if desired
Instructions:
  • Preheat the broiler and arrange the chili peppers on a foil-lined baking sheet.
  • Place peppers under high heat until charred and blistered, for about 5 to 10 minutes. Then, transfer them to a bowl, cover with plastic wrap, and let sit for 10 minutes. Peel off charred skin, discard stems and seeds, and finely chop the peppers.
  • Combine Bisquick mix, cornmeal, bacon, onion, brown sugar, milk, egg, and chopped peppers in a large bowl and let it sit for 5 minutes.
  • Preheat a 10-inch skillet or griddle over medium heat (325°F) and lightly brush with oil. Pour slightly less than 1/4 cup of batter onto the skillet and cook until golden on the bottom with bubbles forming on top, about 3 minutes. Flip and cook for another 2 minutes until set. Transfer to a plate and repeat with the rest of the batter.
  • Top with a fried egg and a sprinkle of salt and pepper just before serving while warm.

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