Southwest Corn Pancakes

Prep

30

min
Total

30

min
Servings

13

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

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.

Recipe Tips

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.