Johnny Jalapeno'S Ride Em Cowboy Corncakes - cooking recipe

Ingredients

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

Preparation

BATTER: Mix all batter ingredients well (you should have about 2 cups).
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).
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!
Flip cakes topping side up onto serving plates. Top each with the butter, picante, & sour cream. Drizzle lightly with maple syrup, and serve.