Pancake Breakfast Tacos Delight (Print Version)
Soft pancakes folded with sausage, eggs, hash browns, and maple syrup for a savory breakfast treat.
# Ingredients:
Pancake Batter
01 -
1 1/2 cups whole wheat flour (200 grams soft white wheat berries)
02 -
1 1/2 cups milk
03 -
5 tablespoons avocado oil
04 -
2 large eggs
05 -
1 teaspoon baking powder
06 -
1/2 teaspoon salt
Filling
07 -
1 package sausage
08 -
4 cups shredded hash brown potatoes
09 -
4 large eggs
10 -
1 cup shredded cheese
11 -
Salt and pepper to taste
12 -
Maple syrup for drizzling
13 -
Additional oil for frying
# Instructions:
01 -
Combine whole wheat flour, baking powder, and salt in a large mixing bowl. In a separate container, whisk together milk, eggs, and avocado oil. Gradually add wet ingredients to dry ingredients and stir until smooth.
02 -
Preheat griddle to medium heat. Lightly oil the surface, then cook sausage and shredded hash browns, chopping and turning them frequently. Season with salt and pepper during cooking.
03 -
Push cooked sausage and potatoes to the side of the griddle and reduce heat to low. Add more oil if needed. Pour scoops of pancake batter onto the griddle and cook until bubbles form on the surface. Flip and cook until golden brown on both sides.
04 -
In a bowl, whisk eggs with a splash of milk, salt, and pepper if desired. Pour onto the griddle and scramble with shredded cheese until cooked through.
05 -
Use pancakes as soft shells. Fill each with cooked sausage, hash browns, scrambled eggs, and a drizzle of maple syrup. Fold and serve immediately.
# Notes:
01 -
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat on the griddle or microwave before serving.
02 -
This recipe produces thin, flexible pancakes ideal as taco shells, but any preferred pancake recipe can be substituted.