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Southwest Corn Pancakes

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Southwest Corn Pancakes
  • Prep 30 min
  • Total 30 min
  • Servings 13
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Go wild with flavor! Cheese, corn, green chiles and chili powder add a little kick to cornmeal pancakes.
Updated Jan 15, 2009

Ingredients

  • 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 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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve pancakes with fresh mango or melon slices.

Nutrition

120 Calories, 4 1/2g Total Fat, 4g Protein, 16g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Pancake
Calories
120
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
2g
9%
Trans Fat
1/2g
Cholesterol
40mg
13%
Sodium
260mg
11%
Potassium
85mg
2%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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