| 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 Green Giant® Valley Fresh Steamers™ Niblets® 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 |
| 1. | Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat. |
| 2. | 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. |
| 3. | Cook until edges are dry. Turn; cook other sides until golden. Serve with sour cream, salsa, lettuce and olives. |
| No change. |
|
| Serve pancakes with fresh mango or melon slices. |
Nutrition Information:
120 ( 40); 4 1/2g ( 2g, 1/2g); 40mg; 260mg; 16g ( 0g, 2g); 4g 4%; 0%; 8%; 4% 1 ; 0 ; 0 ; 1 1