1/4
cup from 1 can (4 oz) Old El Paso™ Chopped Green Chiles
1
teaspoon chili powder
Sour cream, if desired
Thick & chunky salsa, if desired
Shredded lettuce, if desired
Sliced ripe olives, if desired
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Steps
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.
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Serve pancakes with fresh mango or melon slices.
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