Johnny Jalapeno's Ride Em Cowboy Corncakes |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Like the California gold rush, cowboys ride like the wind to get to JJ's wild & crazy explosions of flavor in these corncakes. So git ya a big spoon and come dig in! You can use full flavored ingredients, we just tried to lower the calories/fat with some ingredients. Ingredients:
1 (8 1/2 ounce) box jiffy corn muffin mix |
1/2 cup bisquick |
1 egg, beaten |
3/4 cup 2% low-fat milk |
8 slices extra lean bacon, cooked crisp and crumbled |
1/4 cup chopped jalapeno (or to taste) |
1 cup reduced-fat cheddar cheese (shredded) |
1/4 cup butter, softened to room temperature |
1/2 cup picante sauce (pace) |
1/2 cup light sour cream |
1/2 cup sugar-free maple syrup |
Directions:
1. BATTER: Mix all batter ingredients well (you should have about 2 cups).
2. Heat griddle to medium and grease lightly (or use spray butter). Pour 1/4 cup of batter onto hot griddle to total 8 pancakes (do in batches if necessary).
3. Top each equally with bacon, jalapenos, and cheddar. When bubbles begin to appear on the edges of the cakes (about 1-2 minutes and making sure the bottom is thoroughly cooked), Carefully flip them over and cook the other side (about 1-2 minutes). Do not pat down the pancakes!
4. Flip cakes topping side up onto serving plates. Top each with the butter, picante, & sour cream. Drizzle lightly with maple syrup, and serve.
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