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Southwest Corn Pancakes
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Prep Time:
30 minutes
Total Time:
30 minutes
Spicy cornmeal pancakes bursting with cheese, corn, and chiles for a flavorful twist!
Ingredients:
  • 1 1/2 cups Original Bisquick™ mix
  • 1/2 cup cornmeal
  • 1 cup milk
  • 1/2 cup shredded Monterey Jack cheese (2 oz)
  • 1/2 cup frozen corn, thawed, drained
  • 1/4 cup from 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • Sour cream, if desired
  • Thick & chunky salsa, if desired
  • Shredded lettuce, if desired
  • Sliced ripe olives, if desired
Instructions:
  • Prepare a nonstick surface on the griddle or skillet with a light coating of vegetable oil or cooking spray and heat to 375°F.
  • Combine Bisquick mix, cornmeal, milk, and eggs in a large bowl using a wire whisk or fork until well blended. Then, mix in cheese, corn, chiles, and chili powder. Pour batter in slightly less than 1/4 cup portions onto a hot griddle and spread it out slightly.
  • Cook the dish until the edges are dry, then flip and cook the other sides until they turn golden. Serve with sour cream, salsa, lettuce, and olives.

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