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.