Since tacos are usually served in a corn tortilla shell, I used my cornbread recipe as the pancake base. I mixed in some seasoned taco meat and cheese to the cornbread batter and grilled them up. We topped the pancakes with some salsa, sour cream and lettuce. They were fantastic! We will definitely be making this again very soon. So, next time you are making tacos, think outside the shell and give these Taco “Pancakes” a try! You won't be disappointed.
- 1 lb ground beef
- 1 packet taco seasoning
- 2/3 cup water
- 2 cups Monterey Jack cheese, shredded
- ¼ cup diced pickled jalapenos (optional)
- 1 cup self-rising corn meal
- ½ cup all-purpose flour
- 2 eggs
- 2 cups buttermilk
- ¼ cup vegetable oil
- Sour cream
Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning and water, cook 5-10 minutes. Set aside.
In a bowl, whisk together corn meal, flour, egg, buttermilk and oil. Stir in taco meat, cheese and jalapeños.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. When bubbles begin to appear on the surface, flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Serve stacked and topped with salsa, sour cream and lettuce.
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