Soft Corn Tortilla Pancakes

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

• Ready In: 10 mins
• Yields: 4-8 pancakes (depending on size of frying pan)

Ingredients

• 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.