Pancake Breakfast Tacos

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READY IN: 25mins
YIELD: 6 tacos
UNITS: US

INGREDIENTS

Nutrition
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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.
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