Breakfast and Brunch Recipes
Pancake Breakfast Tacos
Description
"Swap tortillas with pancakes for an unforgettable breakfast taco."
Ingredients
- 2 cups Bisquick
- 1 cup milk
- 2 large eggs
- butter, for cooking pancakes and eggs
- 6 slices monterey jack pepper cheese
- 6 large eggs
- 1 cup cooked chorizo sausage
- 2 scallions, thinly sliced
- maple syrup, for serving
- cayenne pepper, for serving
Directions
- Preheat oven to 200 degrees.
- In a medium bowl, whisk to combine Bisquick, milk, and eggs.
- Preheat a large nonstick pan or griddle over medium heat. Grease surface with one teaspoon butter.
- Add ⅓ cup pancake batter to pan or griddle, and let cook until bubbles form and the underside is golden brown, about 3 minutes.
- Flip, and let cook an additional 1-2 minutes.
- Remove pancake to a baking sheet, top with a slice of cheese, and transfer to oven to keep warm.
- Repeat with remaining batter, replenishing butter as necessary between batches. You should have 6 pancakes.
- Wipe out skillet or griddle. Increase heat to medium-high and grease with 1 teaspoon butter. Crack eggs, 1-2 at a time, into skillet, and let cook until whites are set and edges are golden brown, about 3 minutes.
- Season with salt and pepper.
- Remove to a platter or baking sheet.
- Repeat with remaining eggs, replenishing butter as necessary.
- Construct breakfast tacos: Divide eggs, chorizo, and sliced scallions among pancakes. Gently fold in half, sprinkle eggs with cayenne pepper, drizzle with maple syrup, and serve immediately.
