Johnny Jalapeno'S Ride Em Cowboy Corncakes

• Batter
• 1 (8 1/2 ounce) box Jiffy corn muffin mix
• 1/2 cup Bisquick
• 1 egg, beaten
• 3/4 cup 2% low-fat milk
• filling
• 8 slices extra lean bacon, cooked crisp and crumbled
• 1/4 cup chopped jalapeno (or to taste)
• 1 cup reduced-fat cheddar cheese (shredded)
• Toppings
• 1/4 cup butter, softened to room temperature
• 1/2 cup picante sauce (Pace)
• 1/2 cup light sour cream
• 1/2 cup sugar-free maple syrup

1. BATTER: Mix all batter ingredients well (you should have about 2 cups).
2. Heat griddle to medium and grease lightly (or use spray butter). Pour 1/4 cup of batter onto hot griddle to total 8 pancakes (do in batches if necessary).
3. Top each equally with bacon, jalapenos, and cheddar. When bubbles begin to appear on the edges of the cakes (about 1-2 minutes and making sure the bottom is thoroughly cooked), Carefully flip them over and cook the other side (about 1-2 minutes). Do not pat down the pancakes!
4. Flip cakes topping side up onto serving plates. Top each with the butter, picante, & sour cream. Drizzle lightly with maple syrup, and serve.

batter, corn muffin, bisquick, egg, milk, filling, extra lean bacon, jalapeno, cheddar cheese, toppings, butter, picante sauce, light sour cream, sugar

Taken from www.food.com/recipe/johnny-jalapenos-ride-em-cowboy-corncakes-458434 (may not work)