Pancake Breakfast Tacos

Don’t skip the maple syrup! Brushing it on the bacon in the pan makes the crispiest, most delicious bacon EVER.

Yields:

3


servings

Prep Time:

0

hours

10

mins

Total Time:

0

hours

40

mins

Ingredients
For pancakes
1 2/3 c.
Bisquick
1 c.
milk
2
eggs
2 tsp.
brown sugar
Butter, for pan
For bacon and eggs
6
strips bacon
2 tbsp.
maple syrup
5
eggs
2 tbsp.
milk
Kosher salt
Freshly ground black pepper
1 tbsp.
chopped chives, plus more for garnish
Directions
  1. Preheat oven to 200°. In a large bowl, whisk together Bisquick, milk, eggs, and brown sugar.
  2. Add 1/4 cup batter to the pan and cook until golden and edges bubble, about 2 minutes per side. Working in batches, repeat with remaining batter. Place pancakes on a medium sheet and cover with a clean kitchen towel. Place in preheated oven while you make your eggs and bacon.
  3. In a large skillet over medium heat, cook bacon until crispy, turning halfway through, about 7 minutes. Brush bacon generously with the maple syrup and let cook until the syrup thickens glazing the bacon, about 30 seconds more. Transfer the slices to a plate to cool.
  4. In a large bowl, whisk together eggs and milk. Wipe skillet clean and return to stovetop and heat to medium, then add 1 tablespoon butter. When butter is foamy, add egg mixture. Reduce heat to medium low, and stir eggs with a spatula, until cooked to your liking. Gently stir in chives and season with salt and pepper. Remove from heat.
  5. Build tacos: Divide eggs and bacon evenly among pancakes. Garnish with more chives and serve.

image

Brad Holland

BUY NOW Le Creuset Signature Iron Handle Skillet, $200, amazon.com