Put a pancake twist on your tacos, with these thin cornmeal pancakes topped with all your favorite taco toppings!

Gallery

Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Taco Filling:
Pancake Batter:
Toppings:

Directions

Instructions Checklist
  • Prepare taco filling: Heat a large, nonstick skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Add condensed soup, ketchup, soy sauce, seasoned salt, oregano, basil, garlic powder, parsley flakes, and paprika; cook until heated through, about 3 minutes.

    Advertisement
  • While the taco filling is cooking, prepare pancake batter: Pulse cornmeal in the bowl of a food processor until finely ground (like flour). Transfer to a large bowl and mix with milk, flour, melted butter, and salt.

  • Heat oil in a large skillet over medium heat. Drop 1/2 cup batter per pancake onto the hot skillet. Cook until bubbles form, 3 to 4 minutes. Flip and cook until golden brown, about 3 more minutes.

  • Top pancakes with warm taco filling, lettuce, Mexican cheese, and taco sauce.

Cook's Notes:

Add the spices to your taste (I like lots of spices in mine.)

Other optional toppings are chopped tomatoes, cucumber, and celery.

Nutrition Facts

704 calories; protein 33g; carbohydrates 63.4g; fat 35.2g; cholesterol 107.2mg; sodium 2377.9mg. Full Nutrition
Advertisement