Soft Corn Tortilla Pancakes

SingingHarmony's Note:

A different way to serve tacos. Very tasty and fast to make with on hand ingredients.

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Yield: 4 pancake ...

• 3 eggs, beaten
• 1 1/2 cups milk
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 cup yellow cornmeal (I use fine texture)
• 2 tablespoons oil

Directions:

1. Combine all ingredients in bowl using a wire whisk.
2. Heat a large non-stick skillet to medium high.
3. Lightly oil the pan.
4. Add enough batter to make a thin pancake (I usually use a 1/2 cup measure), swirl the batter around the pan to get a uniform thickness.
5. Brown lightly, about 2 minutes then flip and brown lightly on the reverse side.
6. Separate pancakes with paper towels, serve warm with your favorite taco or enchilada fillings.

Reviews

[Andtototoo!]

This was a very interesting batter. I can see where you could fill it with a Mexican style filling, or more of a crepe one. I liked the pancakes best when they were thin, rather than on the thick side. Thanks for sharing!

[Chef #1141764]

Just what I was looking for. I hate using a rolling pin, but love fresh tortillas. Thought I was going to have to only have tortillas for special occasions. Even though they are not exact, they are still good enough. I prefer corn tortillas, BF prefers flour. Perfect compromise with this recipe. Thanks.

[CreamPuff]

Very delicious. I love to make these when we are out of tortillas- they are so quick and easy, and very soft and yummy. I love them with a fajita filling, but they are good any way. It's true that they are absolutely nothing like tortillas- more like a cornmeal crepe. That may sound strange but they are delicious! These also keep, covered, in the fridge for a few days. I just heat them, microwave the filling, and serve. Yummy!