Savory Pancake Tacos

$- 1 cup all-purpose flour - 1 cup buttermilk (or milk with 1 tablespoon lemon juice added) - 1 large egg - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup shredded cheese (cheddar or your choice) - 1/2 cup cooked crumbled sausage (or plant-based substitute) - 1/2 cup chopped bell peppers (any color) - 1/4 cup finely chopped green onions - Olive oil or butter for cooking - Sour cream and salsa for serving The main ingredients form the base of our savory pancake tacos. The flour gives structure, while buttermilk adds a nice tang. Eggs bind the mix together and help it rise. Baking powder and baking soda create fluffiness. Salt enhances all the flavors. Next, we have our flavorful add-ins. Shredded cheese brings creaminess and richness. Cooked crumbled sausage adds heartiness, but you can swap it for a plant-based option. Bell peppers add color and crunch, while green onions give a fresh bite. For cooking, you need olive oil or butter. Both create a nice, crispy edge on the pancakes. Sour cream and salsa serve as tasty dips, adding a creamy and zesty touch. This combination makes each bite a delightful experience. {{ingredient_image_1}} Start by gathering your mixing bowl. In this bowl, whisk together: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt Once mixed, add the wet ingredients: - 1 cup buttermilk (or milk with 1 tablespoon lemon juice) - 1 large egg Whisk until the batter is smooth. Now, stir in: - 1/2 cup shredded cheese - 1/2 cup cooked crumbled sausage - 1/2 cup chopped bell peppers - 1/4 cup finely chopped green onions Mix gently until everything is well combined. Next, heat your non-stick skillet over medium heat. Add a small amount of olive oil or butter to grease the pan. Once hot, pour about 1/4 cup of batter onto the skillet for each pancake taco. Use the back of a spatula to flatten it slightly. Cook for 2-3 minutes. Look for bubbles forming on the surface. When the edges look set, it's time to flip the pancake. Cook for another 1-2 minutes until golden brown. Repeat this step until all the batter is used. Take a cooked pancake and fold it in half like a taco. Do this with each pancake. Serve them warm on a plate. Pair with sour cream and salsa for dipping. Enjoy each bite of this savory delight! For the best texture, make sure your batter is smooth. If it's too thick, add a splash of buttermilk. Aim for a consistency like a thick smoothie. Cook your pancakes on medium heat. This helps them cook evenly without burning. Spices can bring your pancakes to life. Try adding a pinch of paprika or garlic powder for extra zest. Fresh herbs like chopped parsley or cilantro also work great. For cheese, cheddar is a classic choice, but feel free to mix it up. You can swap sausage for crumbled tempeh or black beans for a tasty plant-based option. Presentation matters! Stack your pancake tacos neatly on a plate. A sprinkle of fresh herbs adds color and charm. You can also drizzle sour cream on top or serve it in a small bowl for dipping. A side of bright salsa will make the dish pop and look even more inviting. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh vegetables and high-quality cheese. This will enhance the overall taste of your savory pancake tacos. Customize Your Fillings: Feel free to swap out the sausage and cheese for your favorite proteins or add-ins, such as diced tomatoes, spinach, or mushrooms to make it your own. Adjust the Cooking Temperature: If your pancakes are browning too quickly, reduce the heat slightly. A steady medium heat will ensure they cook evenly without burning. Perfect Pancake Size: Use a 1/4 cup measuring cup for consistent pancake sizes. This will help them cook evenly and make for easier folding. {{image_2}} You can easily make savory pancake tacos vegetarian. Start by using plant-based sausage instead of meat. This keeps the texture and taste similar. You can also add more veggies for extra flavor. Here are some great vegetable fillings: - Spinach - Mushrooms - Zucchini - Corn These options bring color and taste to your tacos. If you like some heat, try adding jalapeños or a splash of hot sauce. This will make your taco pancakes spicy and fun. For a sweet-savory mix, consider adding fruits like diced apples or pineapple. They balance the savory flavors beautifully. For a gluten-free option, swap all-purpose flour with almond flour or rice flour. You may need to adjust the liquid in the batter. Watch cooking time carefully. Gluten-free flours can cook differently. Enjoy your tasty, gluten-free pancake tacos! To store your savory pancake tacos, follow these steps: - Allow pancakes to cool completely. - Place them in an airtight container. - Store in the fridge for up to 3 days. Check for signs of spoilage. If they smell sour or look moldy, discard them. Reheat your pancakes using these methods: - Microwave: Place on a plate and cover with a damp paper towel. Heat for 30 seconds. - Skillet: Heat on low with a little oil for 1-2 minutes. To keep them fluffy, avoid high heat. Moisture helps retain the texture. You can freeze pancake tacos for later use. Here’s how: - Stack pancakes with parchment paper between them. - Place in a freezer bag or container. For quick meal prep, consider filling pancakes with your favorite ingredients ahead of time. These can be a fast meal option. Yes, you can use whole wheat flour or gluten-free flour. Each type gives a unique flavor and texture. Whole wheat adds nuttiness, while gluten-free flour makes the pancakes light. Make sure to adjust the liquid if needed. You can prepare the batter and store it in the fridge for up to 24 hours. Cook the pancakes right before serving for the best taste. You can also cook them ahead and freeze. Just reheat them in a skillet or microwave. A variety of toppings work well. Try fresh sour cream, zesty salsa, or avocado slices. You can also add fresh herbs like cilantro or parsley. For a spicy kick, jalapeños or hot sauce are great. Yes, you can make them dairy-free. Use plant-based milk like almond or soy. Replace buttermilk with a mix of plant milk and lemon juice. Choose dairy-free cheese and skip sour cream for toppings. To make more servings, simply multiply the ingredient amounts. Double or triple the recipe based on your needs. Keep in mind the cooking time may vary with larger batches. This blog post showed you how to make tasty pancake tacos. We covered the key ingredients and step-by-step cooking tips. You learned about flavorful add-ins and how to perfect the pancake texture. With hints for storage and meal prep, you can enjoy these pancakes anytime. Try different flavors and options that suit your tastes. Enjoy creating your own delicious pancake tacos!$

Delicious pancakes filled with cheese, sausage, and vegetables, perfect for a savory twist on tacos.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine American

Servings 4

Ingredients

1 cup all-purpose flour
1 cup buttermilk (or milk with 1 tablespoon lemon juice added)
1 large egg
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
0.5 cup shredded cheese (cheddar or your choice)
0.5 cup cooked crumbled sausage (or plant-based substitute)
0.5 cup chopped bell peppers (any color)
0.25 cup finely chopped green onions
to taste Olive oil or butter for cooking
to serve Sour cream and salsa

Instructions

In a mixing bowl, whisk together the flour, buttermilk, egg, baking powder, baking soda, and salt until smooth.
Stir in the shredded cheese, crumbled sausage, chopped bell peppers, and green onions until evenly combined.
Heat a non-stick skillet or griddle over medium heat and lightly grease with olive oil or butter.
Pour 1/4 cup of the pancake batter onto the skillet for each taco pancake. Flatten slightly with the back of a spatula.
Cook for about 2-3 minutes on one side, or until bubbles form on the surface and the edges appear set.
Flip the pancakes and cook for another 1-2 minutes until golden brown. Repeat until all batter is used.
To assemble, take a pancake and fold it in half like a taco. Repeat with remaining pancakes.
Serve warm with sour cream and salsa on the side for dipping.

Notes

Serve warm with sour cream and salsa for dipping.

Keyword breakfast, pancakes, savory, tacos