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2 cups pancake mix
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 egg, beaten
1 1/2 cup milk
1 (8 ounce) can cream-style corn
1 tablespoon vegetable oil
In a large bowl combine pancake mix, cumin and chili powder.
In a small bowl mix egg and milk together.
Add egg mixture to dry ingredients and beat until smooth.
Add corn and stir until blended.
Heat oil in a large skillet. When hot, pour about 1/4 cup pancake mixture into the pan to form small pancakes. Three or four pancakes can be cooked at one time.
When pancakes become fluffy and well-browned on the bottom, flip over and cook on the other side.
Serve with butter and syrup.
Southwestern Breakfast and Brunch Recipes
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