PANCAKE TACOS
Provided by Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 19
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.
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
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
EVERYDAY PANCAKES
The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening. You can use different types of flour if you want to experiment with whole wheat or buckwheat. And you can also add fruit to the mixture. The batter can be made from scratch in about the same time it takes to make toast. The most time-consuming part of making pancakes, of course, is cooking them. But that time is so short you should consider these an everyday convenience food, not a special-occasion feast. Cook this recipe a few times and it may become part of your weekly routine. (Sam Sifton)
Provided by Mark Bittman
Categories breakfast, quick, weekday, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
- Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
- Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 4 grams, Sodium 270 milligrams, Sugar 4 grams, TransFat 0 grams
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