Southwest Corn Pancakes

Southwest Corn Pancakes

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

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

 

About 13 pancakes

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.
Makes About 13 pancakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Serve pancakes with fresh mango or melon slices.

Nutrition Information:

1 Serving (1 Pancake)
  • Calories 120
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 2g,
    • Trans Fat 1/2g),
  • Cholesterol 40mg;
  • Sodium 260mg;
  • Total Carbohydrate 16g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 4g;
Percent Daily Value*:
    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.