Best 2 Southwest Corn Pancakes Recipes
In the realm of breakfast and brunch, southwest corn pancakes have emerged as a culinary delight that tantalizes taste buds with their vibrant flavors and unique textures. Inspired by the rich culinary heritage of the American Southwest, these pancakes seamlessly blend the boldness of corn with an array of spices, aromatic herbs, and fresh vegetables, creating a symphony of flavors that will elevate your morning meal to extraordinary heights. Get ready to embark on a culinary journey, where each bite of these delectable southwest corn pancakes promises an explosion of tastes and textures that will leave you craving more.
Here are our top 2 tried and tested recipes!
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:
- To achieve the best results, use fresh corn kernels. If using frozen corn, thaw it completely before use and pat it dry with a paper towel to remove excess moisture.
- For a more flavorful pancake, toast the cornmeal in a skillet over medium heat for a few minutes before using it in the batter.
- Be careful not to overmix the batter. Overmixing can result in tough pancakes.
- Let the batter rest for a few minutes before cooking to allow the cornmeal to absorb the liquid.
- Cook the pancakes over medium heat to prevent them from burning.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, or fruit.
Conclusion:
These Southwest corn pancakes are a delicious and easy-to-make breakfast or brunch option. They are perfect for a crowd and can be customized to your liking. With their fluffy texture and sweet corn flavor, these pancakes are sure to be a hit with everyone who tries them. So next time you are looking for a new pancake recipe, give these Southwest corn pancakes a try. You won't be disappointed!
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