Skip to Content
Menu

Bacon and Red Chili Pancakes

  • Jump to Recipe
  • Save
By Stephanie Wise
Updated Jul 29, 2013
  • Save
  • Share
  • Jump to Recipe
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
  • Save
  • Share
  • Print
  • Keep Screen On

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

  • Step 
    1
    Set oven control to broil. Place chili peppers on foil.
  • Step 
    2
    Roast 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.
  • Step 
    3
    In large bowl, mix Bisquick mix, cornmeal, bacon, onion, brown sugar, milk, egg and chopped peppers. Let stand 5 minutes.
  • Step 
    4
    Heat 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.
  • Step 
    5
    Serve warm with a fried egg and salt and pepper on top.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved