Cornmeal Pancakes With Sausage And Bacon Chili Recipes

CORNMEAL PANCAKES AND SAUSAGE SYRUP

Steps:

• Cut sausage links into 1/2-inch pieces. In 1 1/2-quart saucepan, cook sausage pieces over medium heat, stirring frequently, until golden brown. Add syrup; heat to boiling, stirring constantly. Keep warm while making pancakes.
• In medium bowl, stir Bisquick mix, cheese, cornmeal, milk and eggs with wire whisk or fork until blended.
• Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

BACON AND RED CHILI PANCAKES

Steps:

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