Jalapeno peppers and mozzarella cheese give a tasty twist to these bite-size pancakes made from a mix. "My grandchildren love them as a side dish or appetizer with ranch dressing for dipping," says Lorraine Watson from Malta, Montana.
- 2 cups pancake mix
- 1-1/2 cups water
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1 can (4 ounces) diced jalapeno peppers, drained
- Ranch salad dressing or salsa
- In a large bowl, combine pancake mix and water. Stir in cheese and peppers. Pour batter by heaping tablespoonfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve warm with dressing or salsa. Yield: about 2-1/2 dozen.
Originally published as Jalapeno Appetizer Pancakes in Quick Cooking January/February 1999, p15
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