Johnny Jalapeno's Ride Em Cowboy Corncakes

Like the California gold rush, cowboys ride like the wind to get to JJ's wild & crazy explosions of flavor in these corncakes. So git ya a big spoon and come dig in! You can use full flavored ingredients, we just tried to lower the calories/fat with some ingredients.

• Ready In: 15 mins
• Yields: 8 corncakes

Ingredients

• Batter

• 1 (8 1/2ounce) 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

Directions

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.