Taco Topped Cornmeal Pancakes Food

PANCAKE TACOS

Steps:

• For the pancakes: Whisk together the eggs, milk, granulated sugar, cinnamon and salt in a medium bowl. Sift the flour into a large bowl and whisk in the wet ingredients until just combined. Gently stir in the melted butter and let rest at room temperature for 30 minutes. (Alternatively, you can refrigerate the batter overnight.)
• Preheat the oven to its lowest setting. Place a parchment-lined baking sheet inside.
• For the filling: Line a plate with a paper towel. Place the water and bacon into an ovenproof skillet over high heat. Bring to a boil, stirring to make sure the bacon pieces are separated. Allow the water to boil off, then continue cooking the bacon, stirring occasionally, until almost brown and crisp. Add the pecans and continue to cook, 1 minute, then remove the pecans and bacon to the lined plate and pour off all but 1 tablespoon of the fat.
• Turn the heat to medium and add the apple slices and salt. Cook, stirring, until golden and fork tender, 10 to 15 minutes, then add the maple syrup and cinnamon. Place in the oven to keep warm.
• Lightly brush a small nonstick skillet with oil or coat it with cooking spray, then heat over medium heat.
• Pour in about 1/4 cup of batter and swirl the pan until the bottom is covered. Cook until the sides are set and the top is bubbly, about 2 minutes. Gently flip and cook until the bottom is set, another 30 seconds, then slide onto the baking sheet in the oven to keep warm. Repeat the process until all the pancakes are done.
• Whisk together the cream cheese, confectioners' sugar and vanilla in a stand mixer until fluffy. Add the milk a tablespoon at a time to make a runny glaze.
• Fill each pancake with the hot apples and drizzle with the glaze, then top with the bacon and pecan mixture. Fold over like tacos and serve immediately.

CORNMEAL PANCAKES

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and nutmeg in a large bowl. Whisk together the egg yolks, buttermilk, melted butter and vanilla in a medium bowl. Whisk the buttermilk mixture into the flour mixture until just combined to make a thick batter.
• In another bowl, whip the egg whites until they hold soft peaks. Use a rubber spatula to fold the whites into the batter just until no white streaks remain.
• Heat a large nonstick skillet over medium heat and brush lightly with butter. Working in batches, drop about 1/4 cup batter per pancake into the skillet. Cook until bubbles form on the tops of the pancakes and the undersides are golden brown, about 2 minutes. Flip and continue to cook until the pancakes are cooked through, about 1 minute more. Transfer the cooked pancakes to the oven to keep warm and continue to make more pancakes, brushing the skillet with butter as needed, until all the batter has been used. Serve the pancakes with blackberries and maple syrup.

FRESH CORN PANCAKES

Steps:

• Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
• In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
• Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.

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.

SOFT CORN TORTILLA PANCAKES

Steps:

• Combine all ingredients in bowl using a wire whisk.
• Heat a large non-stick skillet to medium high.
• Lightly oil the pan.
• 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.
• Brown lightly, about 2 minutes then flip and brown lightly on the reverse side.
• Separate pancakes with paper towels, serve warm with your favorite taco or enchilada fillings.

CORNBREAD PANCAKES WITH FRESH STRAWBERRY SYRUP

Steps:

• Place strawberries in a saucepan over medium-high heat. Stir in sugar, water, and lemon juice and bring to a simmer. Lower heat to medium and cook, stirring occasionally, until strawberries are very soft, and the syrup starts to thicken, 15 to 20 minutes.
• Remove from the stove and carefully pass through a mesh sieve into a bowl. Discard any seeds and fibrous bits that are left in the sieve. Let syrup cool for 15 minutes, then cover and store in the refrigerator until needed.
• Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until all ingredients are well incorporated; set aside.
• Place buttermilk, cornmeal, and 2 tablespoons butter in a saucepan over medium heat. Stir with a whisk until butter melts and mixture starts to simmer. Once simmering, cook and stir until very thick, about 2 minutes. Remove from the heat and cool for 10 minutes.
• Whisk eggs into the cooled cornmeal mixture until incorporated. Add the reserved flour mixture and stir with a spatula until well combined and no flour remains in the saucepan; batter will be thick but still scoopable.
• Melt 1 tablespoon butter in a skillet over medium heat. Working in batches, scoop 1/3 cup batter for each pancake into the hot skillet and press them down with the back of a spatula to flatten out. Cook until the outside edges start to look a little dry, about 3 to 4 minutes. Flip and repeat on the other side until pancakes are cooked through, another 3 to 4 minutes. Repeat to cook remaining pancakes, adding more butter to the skillet as necessary.
• Top warm pancakes with strawberry syrup.