South Of The Border Pancakes Recipe
South Of The Border Pancakes has a different taste. The cream style corn gives the South Of The Border Pancakes a prefect taste.
Ingredients
2 cups pancake mix
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 egg, well beaten
1 1/2 cups milk
1 cup (8 1/2 oz. can) cream-style corn
1/2 cup finely chopped olives
Directions
Mix the pancake mix, cumin, and chili powder in a bowl.
Add a mixture of egg and milk and beat only until well blended.
Add the corn and olives.
Pour batter onto heated griddle or into a skillet in small pools about 1 1/2 inches in diameter and at least 1 inch apart.
Turn pancakes as they become puffy and full of bubbles.
Turn and cook until browned on second side.
Brush lightly with butter or margarine.
Add a mixture of egg and milk and beat only until well blended.
Add the corn and olives.
Pour batter onto heated griddle or into a skillet in small pools about 1 1/2 inches in diameter and at least 1 inch apart.
Turn pancakes as they become puffy and full of bubbles.
Turn and cook until browned on second side.
Brush lightly with butter or margarine.
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