1
can (15 to 16 ounces) chili beans in sauce, undrained
3/4
cup salsa
1/2
cup frozen whole kernel corn
Sour cream, if desired
Sliced green onions, if desired
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Steps
1
Spray nonstick skillet or griddle with cooking spray. Heat skillet over medium heat or griddle to 375°. Beat baking mix, cornmeal, milk and egg in medium bowl with wire whisk until well blended. Stir in cheese.
2
Pour batter by 1/4 cupfuls onto hot skillet. Cook until puffed and dry around edges. Turn; cook until golden brown.
3
While pancakes are cooking, mix beans, salsa and corn in 2-quart saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until heated through. Serve pancakes topped with bean mixture. Top with sour cream and onions.
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Heat a 14-ounce jar of meatless spaghetti sauce, and substitute for the bean and salsa topping. Sprinkle each serving with grated Parmesan cheese if you desire.
Pancakes aren't just for breakfast. A chili bean topping makes a hearty dinner meal. For dessert, top chilled pear halves with sour cream that has been sweetened with a little brown sugar.
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Nutrition Facts
Serving Size:1 Pancake
Calories
205
Calories from Fat
70
Total Fat
8g
Saturated Fat
4g
Cholesterol
45mg
Sodium
730mg
Total Carbohydrate
27g
Dietary Fiber
4g
Protein
10g
% Daily Value*:
Iron
12%
12%
Exchanges:
2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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