Best 2 Southwest Corn Pancakes Recipes
**Indulge in a Culinary Adventure: Discover the Delights of Southwest Corn Pancakes**
Embark on a delectable journey to the vibrant flavors of the Southwest with our collection of tantalizing corn pancake recipes. These culinary gems, infused with the essence of the desert, are sure to capture your taste buds and transport you to a world of bold and delectable flavors. From the classic simplicity of fluffy buttermilk corn pancakes to the savory intrigue of roasted poblano and Oaxaca cheese pancakes, this diverse selection offers a symphony of textures and tastes that will leave you craving more. Prepare to be enchanted by the harmonious blend of sweet corn, zesty spices, and a touch of heat that defines each pancake. Whether you prefer the traditional round shape or crave the novelty of heart-shaped pancakes, these recipes provide endless opportunities to satisfy your cravings. Get ready to embark on a culinary adventure that will redefine your breakfast and brunch experiences.
SOUTHWEST CORN PANCAKES
Go wild with flavor! Cheese, corn, green chiles and chili powder add a little kick to cornmeal pancakes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 13
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Pancake, Sodium 260 mg, Sugar 2 g, TransFat 1/2 g
SOUTHWEST CORN PANCAKES
Go wild with flavor! Cheese, corn, green chiles and chili powder add a little kick to cornmeal pancakes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 13
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Pancake, Sodium 260 mg, Sugar 2 g, TransFat 1/2 g
Tips:
- Use fresh corn: Fresh corn will give your pancakes a sweeter, more flavorful taste. If you're using frozen corn, be sure to thaw it completely before using.
- Don't overmix the batter: Overmixing the batter will make your pancakes tough. Mix just until the ingredients are combined.
- Cook the pancakes over medium heat: Medium heat will help the pancakes cook evenly without burning.
- Serve the pancakes immediately: Pancakes are best served hot off the griddle. If you need to keep them warm, place them in a preheated oven set to 200 degrees Fahrenheit.
Conclusion:
Southwest corn pancakes are a delicious and easy-to-make breakfast or brunch dish. They're perfect for a crowd, and they can be customized to your liking. Try adding different toppings, such as salsa, sour cream, or guacamole. You can also add different spices to the batter, such as chili powder or cumin. No matter how you serve them, southwest corn pancakes are sure to be a hit.
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