We gave a salty kick to cornmeal pancakes by adding crisp, crumbled bacon and chopped roasted chili peppers to the batter.
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4
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red chili peppers
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1
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cup Original Bisquick™ mix
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1/2
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cup yellow cornmeal
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1/2
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cup crisply cooked and crumbled bacon
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1/2
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cup finely chopped white onion
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1
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tablespoon packed light brown sugar
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1
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cup milk
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1
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egg
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4
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fried eggs, if desired
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1
Set oven control to broil. Place chili peppers on foil.
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2
Roast peppers on all sides with tops 4 to 5 inches from heat until charred and blistered, 5 to 10 minutes. Transfer peppers to a bowl, and cover with plastic wrap 10 minutes. Carefully peel charred skin from peppers, then cut off stems, and remove seeds. Finely chop peppers.
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3
In large bowl, mix Bisquick mix, cornmeal, bacon, onion, brown sugar, milk, egg and chopped peppers. Let stand 5 minutes.
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4
Heat 10-inch or larger skillet or griddle over medium heat (325°F). Brush lightly with oil. Pour batter by slightly less than 1/4 cupfuls onto hot skillet. Cook until golden on bottom and bubbles form on top, about 3 minutes; turn, and cook another 2 minutes or until set. Transfer to plate. Repeat with remaining batter.
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5
Serve warm with a fried egg and salt and pepper on top.
Expert Tips
For added flavor, caramelize chopped onions in a skillet before adding them to the batter.
Add 1/4 cup fresh corn kernels to batter for added texture and flavor.
No nutrition information available for this recipe.