Bacon and Red Chili Pancakes

We gave a salty kick to cornmeal pancakes by adding crisp, crumbled bacon and chopped roasted chili peppers to the batter.

  • Prep Time 20 min
  • Total Time 30 min
  • Servings 4


red chili peppers
cup Original Bisquick™ mix
cup yellow cornmeal
cup crisply cooked and crumbled bacon
cup finely chopped white onion
tablespoon packed light brown sugar
cup milk
fried eggs, if desired

  • 1 Set oven control to broil. Place chili peppers on foil.
  • 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.
  • 3 In large bowl, mix Bisquick mix, cornmeal, bacon, onion, brown sugar, milk, egg and chopped peppers. Let stand 5 minutes.
  • 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.
  • 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.