cups Original Bisquick™ mix
cup shredded Monterey Jack cheese (2 oz)
cup frozen corn, thawed, drained
cup Old El Paso™ chopped green chiles (from 4.5-oz can)
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
1Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
2In 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.
3Cook until edges are dry. Turn; cook other sides until golden. Serve with sour cream, salsa, lettuce and olives.
Serve pancakes with fresh mango or melon slices.
- Calories from Fat
- Total Fat
- 4 1/2g
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.