Pancake Breakfast Tacos Food

PANCAKE BREAKFAST TACOS

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.

FRUITY PANCAKE TACOS

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.