(2 servings) Printable Version
Preheat the oven to 400 degrees.
Prepare 1 cup pancake batter. You could use a mix or try this recipe (we halved the recipe and omitted the vanilla).
Place the bacon on a rimmed baking sheet. Bake at 400 for 12 to 15 minutes, watching it carefully after 10 minutes so it doesn't get too well done.
In a medium bowl, beat the eggs with the milk and salt and pepper to taste. Set aside.
Place two large frying pans over medium heat and melt a Tablespoon of butter in each one. (You could use a skillet for the pancakes if desired.)
To make the pancakes, dollop 1/4 cup batter per pancake into the frying pan. Once bubbles form and burst on the top (about 2 minutes), flip the pancakes and cook the other side to a golden brown (about 1 minute). Transfer completed pancakes to plate to cool slightly.
Simultaneously, make the scrambled eggs. Pour the beaten egg mixture into the other frying pan. Let it set 20 seconds, then start pushing cooked egg toward the center of the pan with a spatula allowing uncooked egg to flow to the edges. If large curds form, break them up with the spatula. When almost completely set, flip the entire mass of eggs and turn off the heat (cover the pan if you're still waiting for the bacon or the final pancake).
Remove the bacon from the oven and transfer the slices to stacked paper towels. Chop or crumble the bacon into small pieces.
To make each pancake taco, cup a pancake in your hand in a taco shape. Down the middle, fill with 2 heaping Tablespoons scrambled eggs and top with a generous amount of crumbled bacon. Serve with warm maple syrup to act as your pancake taco sauce.
For crisping the bacon, we liked using the oven. This freed up the stove top to make the pancakes and scrambled eggs and it was just the right amount of time to have everything done at the same time. There's no need to flip the slices. If you have room and prefer to fry the bacon on the stove top, more power to you... it'll be just as good. Once done, transfer bacon to stacked paper towels. When cool enough to touch, chop or crumble the slices.
If making a large batch of pancake tacos, you can place completed pancakes in the hot oven (as the bacon finishes cooking) to re-warm them - but only for a couple minutes. 400 degrees is very hot.
For presentation and ease of eating, cut out small squares of parchment paper and use them to cup the pancakes as you construct each taco. Place the completed pancake tacos side-by-side on a plate so the the center two tacos really hold their taco shape. The parchment is handy in lifting the tacos and assures they won't fall apart in your hand.
Resist any compulsion to overfill your pancake tacos. Too much filling makes them difficult to eat and can be messy.
A delightful way to enjoy pancakes, eggs and bacon... an inventive twist on a traditional breakfast.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 3086. Submitted 1/18/2012.
Comments About This Recipe
What do you think of Pancake Tacos?
From Elle B.
Overall Average Rating =(out of 5)
Based on 2 votes.
Fun! I can't wait to make these this weekend. My kids are going to love it!
Comment submitted: 8/7/2012 (#14276)
Brilliant! One of those "how did I not think of that" recipes. The kids loved it, although we all found it just a little sloppy. The eggs slide out of the pancakes much easier than they would have a tortilla. But the bottom line is that this was fun and easy. So thanks!
Comment submitted: 3/30/2012 (#13730)
From pjsplace (Team Breakfast Member)
I did this for Valentine's Day for my husband - breakfast is bed! He was impressed. So thanks!
Comment submitted: 2/17/2012 (#13550)
From chick1267 (Team Breakfast Member)
Will try this this week. I just want to make 'good old fashion pancakes' nice and thin (with a side of fruit!)
Comment submitted: 1/30/2012 (#13493)
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