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Breakfast Pancake Tacos

A delightful fusion of fluffy pancakes and savory breakfast fillings, perfect for spicing up your morning routine!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

For the pancakes
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
For the fillings
  • 1 cup cooked breakfast sausage or Halal-friendly protein of choice
  • 4 large scrambled eggs
  • 1 cup shredded cheese your favorite kind
  • to taste maple syrup or toppings of choice

Method
 

Preparation
  1. In a large bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk them together until they are evenly mixed.
  2. In a separate bowl, whisk together the milk, egg, and melted butter. Pour this mixture into the dry ingredients, stirring gently until just combined.
  3. Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a little oil or butter.
Cooking
  1. Pour about 1/4 cup of the batter into the skillet for each pancake. Cook until bubbles form on the surface, approximately 1-2 minutes.
  2. Flip the pancakes and cook for another 1-2 minutes until golden brown.
  3. While the pancakes are cooking, scramble the eggs and keep your Halal-friendly protein warm.
Assembly
  1. Take a pancake, place a generous amount of scrambled eggs, your cooked protein, and cheese in the center, and fold it in a taco shape.
  2. Optionally, drizzle with maple syrup.
Serving
  1. Place on a plate, and repeat with remaining pancakes and fillings.

Notes

For substitutions, you can swap all-purpose flour for whole wheat flour. Monitor pancake cooking closely to ensure they do not burn and avoid overmixing the batter to keep pancakes fluffy. Store any leftovers in the fridge for up to 3 days.