Southwest Corn Pancakes

Go wild with flavor! Cheese, corn, green chiles and chili powder add a little kick to cornmeal pancakes.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 13

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™ 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.

Expert Tips

Serve pancakes with fresh mango or melon slices.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pancake
Calories
120
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
2g,
2%
Trans Fat
1/2g
1/2%
),
Cholesterol
40mg
40%;
Sodium
260mg
260%;
Total Carbohydrate
16g
16%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
8%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.