Bacon and Red Chili Pancakes
Stephanie Wise
Updated Jul 29, 2013
We gave a salty kick to cornmeal pancakes by adding crisp, crumbled bacon and chopped roasted chili peppers to the batter.
Bacon and Red Chili Pancakes
- Prep Time 20 min
- Total 30 min
- Servings 4
- Ingredients 9
Ingredients
- 4 red chili peppers
- 1 cup Original Bisquick™ mix
- 1/2 cup yellow cornmeal
- 1/2 cup crisply cooked and crumbled bacon
- 1/2 cup finely chopped white onion
- 1 tablespoon packed light brown sugar
- 1 cup milk
- 1 egg
- 4 fried eggs, if desired
Instructions
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Step1Set oven control to broil. Place chili peppers on foil.
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Step2Roast peppers on all sides with tops 4 to 5 inches from heat until charred and blistered, 5 to 10 minutes. Transfer peppers to a bowl, and cover with plastic wrap 10 minutes. Carefully peel charred skin from peppers, then cut off stems, and remove seeds. Finely chop peppers.
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Step3In large bowl, mix Bisquick mix, cornmeal, bacon, onion, brown sugar, milk, egg and chopped peppers. Let stand 5 minutes.
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Step4Heat 10-inch or larger skillet or griddle over medium heat (325°F). Brush lightly with oil. Pour batter by slightly less than 1/4 cupfuls onto hot skillet. Cook until golden on bottom and bubbles form on top, about 3 minutes; turn, and cook another 2 minutes or until set. Transfer to plate. Repeat with remaining batter.
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Step5Serve warm with a fried egg and salt and pepper on top.
Nutrition
Nutrition Facts are not available for this recipe
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