Mexican Pancake Rolls (4 servings) 8 uncooked sausage links 3/4 cup regular or low-fat Bisquick baking mix 1/4 cup cornmeal 3/4 cup milk 1/2 teaspoon chili powder 1 large egg - beaten 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup canned whole kernel corn - drained salsa for topping - if desired This recipe makes 8 pancake rolls. Cook sausage links until brown and well done. Place links on paper towel to drain grease. In a large mixing bowl, sift together baking mix, cornmeal, chili powder and salt. Stir in milk and beaten egg. Mix well. Fold in corn kernels. On a lightly greased skillet at 300 degrees or just above medium, pour batter by 1/4 cupfuls to make pancakes. Turn when batter begins to bubble. Cook until both sides are golden brown. Roll one warm pancake around each sausage link. Hold shape with a toothpick if neccessary. Serve with salsa if desired. Spicy corn pancakes rolled around sausage links. Mr Breakfast would like to thank leprican_katie for this recipe. Recipe number 1205. Submitted 3/9/2004.