FRUITY PANCAKE TACOS
Skip the utensils. Taco-shaped pancakes are a sweet and delicious hands-on way to enjoy yogurt, fresh berries and whipped cream.
Provided by Annalise Sandberg
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In medium bowl, mix Bisquick mix, sugar and baking soda. In small bowl, beat 1 cup yogurt, the milk and egg with whisk. Add to dry ingredients, and beat until combined. Batter will be lumpy.
- Pour by 1/3 cupfuls onto greased hot skillet. Cook until edges are dry and bubbles appear on surface, about 3 minutes. Turn; cook on other side an additional 2 minutes. Repeat with remaining batter.
- Meanwhile, beat whipping cream until soft peaks form. Add 1 cup yogurt, and beat to stiff peaks.
- To serve, spoon whipped cream mixture on center of each pancake. Top with fresh fruit. Fold pancakes in half, and serve like tacos.
Nutrition Facts : ServingSize 1 Serving
EGGS AND BACON PANCAKE TACOS
These savory breakfast tacos are the perfect way to start your day. They come to life with fun and fresh toppings.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In medium bowl, beat 6 eggs and 1/3 cup milk with whisk until mixed well. In 10-inch nonstick skillet, heat butter over medium heat just until it begins to sizzle. Pour egg mixture into skillet; cook 3 to 4 minutes, stirring occasionally, until eggs are thickened throughout but still moist and creamy. Cover and keep warm until ready to serve.
- Heat nonstick griddle or skillet over medium-high heat (375°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat Bisquick™ mix, 1 cup milk and 2 eggs with whisk until well combined. Stir in green onions.
- For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles begin to form on top. Turn; cook other side until golden brown. Keep warm in 200°F oven until ready to serve.
- To serve tacos, add to center of each pancake 2 heaping tablespoons scrambled eggs, 1 tablespoon cheese, 1 heaping teaspoon bacon, 1 tablespoon pico de gallo, 1 heaping teaspoon avocado and additional toppings as desired. To serve, cup filled pancake in hand, and eat.
Nutrition Facts : Calories 400, Carbohydrate 34 g, Cholesterol 275 mg, Fat 2, Fiber 1 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 6 g, TransFat 0 g
PANCAKE BREAKFAST TACOS
Make and share this Pancake Breakfast Tacos recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 25m
Yield 6 tacos
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 582.3, Fat 37.4, SaturatedFat 15.5, Cholesterol 312.8, Sodium 1164.9, Carbohydrate 30.6, Fiber 1, Sugar 5.5, Protein 29.2
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