Cornmeal Pancakes with Chili Topping

Dinner ready in 25 minutes. Enjoy this delicious pancake made with cornmeal and Bisquick® Original baking mix and topped with chili beans.

Ingredients

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.

tip 1

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.
tip 2

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.

205 Calories, 8g Total Fat, 10g Protein, 27g Total Carbohydrate

2 Starch; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.