A kid-friendly favorite with a new twist using War Eagle Mill Blue Cornmeal Pancake Mix.


  • 1 cup WEM Blue Cornmeal Pancake Mix
  • 1 Tbsp melted butter or vegetable oil
  • 1 cup of water
  • 1 tsp chili powder
  • 1/4 tsp salt
  • 1 cup grated Cheddar or Monterrey Jack Cheese
  • Options: diced onions, black beans, refried beans, salsa, sliced avocado


Yield: 6, 6-inch pancakes, 3 complete quesadillas
Servings: 3-4

  1. Heat griddle to medium. Have non-stick spray or oil ready.
  2. Combine pancake mix, water, oil, chili powder, and salt, mixing well.
  3. When the griddle is hot, (drops of water will dance on the surface!) drop batter by 1/3 cupfuls.  
  4. Cook 2 minutes or until bubbles cover the surface of the pancake.  
  5. Flip and cook 1 1/2 minutes more.
  6. When all pancakes are cooked, reduce heat to low.
  7. Place one or two pancakes back on the griddle with the second side up.  
  8. Cover with grated cheese.
  9. When cheese begins to melt place your choice of optional toppings on cheese and top with another pancake, the first side up.  
  10. Carefully flip Quessadilla over and heat through.
  11. Slice in half or quarters to serve.