Southwest Corn Pancakes Recipe

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

Preparation

Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.

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.

Cook until edges are dry. Turn; cook other sides until golden. Serve with sour cream, salsa, lettuce and olives.

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