Breakfast Pancake Tacos
- 35 minutes
- 4 (8 pancake tacos)
- Easy
Ingredients
Cheddar Pancakes:
- 1 cup (125g) cake flour
- 1 tsp. baking powder
- 1 tbsp. sugar
- Pinch of salt
- 1 large egg
- 200ml milk
- 30g Ladismith Salted Butter, melted (plus extra for frying)
- 1/2 cup (50g) Ladismith Cheddar, grated
Filling:
- 8 strips streaky bacon
- 4 large eggs, beaten
- 1 tbsp. Ladismith Salted Butter
- 1 cup (100g) grated Ladismith Cheddar
- Salt and freshly ground black pepper
- Fresh chives
- Optional: Hot sauce, tomato sauce or syrup
Method
- In a bowl, whisk together the flour, baking powder, sugar and salt. In a separate jug, mix the egg, milk, and melted butter. Pour the wet ingredients into the dry and stir until just combined. Fold in the grated cheese.
- Heat a non-stick pan over medium heat and lightly butter it. Pour in about 1/4 cup of batter per pancake and cook until bubbles appear on top, flip and cook the other side until golden. Keep warm while you prepare the filling.
- Fry the bacon until crisp, then set aside. In the same pan, melt the butter, add the beaten eggs, and cook gently, stirring until softly scrambled. Season with salt and pepper.
- Lay out your warm pancakes like taco shells. Fill each with scrambled eggs, bacon, grated cheddar and a sprinkle of chives. Season with salt and pepper.
- Fold gently and serve immediately while the cheese is warm and melty.
Optional: Serve with a drizzle of your favourite hot sauce, tomato sauce or syrup.
Enjoy!