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Southwest Corn Pancakes

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Southwest Corn Pancakes
  • Prep Time 30 min
  • Total Time 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.

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

Directions

  • 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  

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
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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