Pancake tacos with candied bacon and scrambled eggs

Pancake tacos with candied bacon and scrambled eggs

Based on 8 ratings
M

Marco Hartz

Chef at Kitchen Stories

kis-art.com/

"Breakfast is my favorite meal of the day. I love how the fun of tacos can be brought to the breakfast table with this easy hack of using pancakes as soft and fluffy taco shells. You can fill them with practically anything that suit your breakfast tastes, making it a fun and engaging way to start your day."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
73⅓ g
flour
tsp
baking powder
tsp
sugar
tsp
salt
2
eggs
113⅓ ml
milk
1⅓ tbsp
butter (melted)
2 strips
bacon
tbsp
maple syrup
1⅔ g
chives
26⅔ g
shredded cheddar cheese
salt
pepper
hot sauce (optional)
MetricImperial

Utensils

oven, bowl (large), 2 whisks, liquid measuring cup, baking sheet, parchment paper, pastry brush, nonstick pan, spatula, plate, knife, cutting board, bowl, rubber spatula

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Nutrition per serving

Cal487
Fat30 g
Protein18 g
Carb35 g
  • Step 1/4

    Preheat the oven to 180°C/350°F top/bottom heat. Combine flour, baking powder, sugar and salt in a large mixing bowl and set aside. Whisk eggs and milk in a small measuring cup. Then stir in half of the melted butter. Gently stir the milk mixture into the dry ingredients, but only enough to just mix everything together; a few small lumps are okay. If the batter seems too thick, add a little more milk.
    • 73⅓ g flour
    • tsp baking powder
    • tsp sugar
    • tsp salt
    • eggs
    • 113⅓ ml milk
    • tbsp butter
    • oven
    • bowl (large)
    • whisk
    • liquid measuring cup

    Preheat the oven to 180°C/350°F top/bottom heat. Combine flour, baking powder, sugar and salt in a large mixing bowl and set aside. Whisk eggs and milk in a small measuring cup. Then stir in half of the melted butter. Gently stir the milk mixture into the dry ingredients, but only enough to just mix everything together; a few small lumps are okay. If the batter seems too thick, add a little more milk.

  • Step 2/4

    Lay out the bacon strips on a baking tray lined with parchment paper. Brush the bacon with the maple syrup and season with pepper. Then bake in the preheated oven for approx. 15–20 min. until golden brown and crispy. Meanwhile, continue with the recipe. At the end of the baking time, remove the bacon from the tray and let it drain.
    • 2 strips bacon
    • tbsp maple syrup
    • pepper
    • baking sheet
    • parchment paper
    • pastry brush

    Lay out the bacon strips on a baking tray lined with parchment paper. Brush the bacon with the maple syrup and season with pepper. Then bake in the preheated oven for approx. 15–20 min. until golden brown and crispy. Meanwhile, continue with the recipe. At the end of the baking time, remove the bacon from the tray and let it drain.

  • Step 3/4

    Melt half of the remaining butter in a large frying pan. Pour batter into the pan in batches and cook approx. 10 cm/ 4 in.-sized pancakes. Adjust heat as needed; generally, the first batch requires higher heat than the following batches. Flip pancakes after approx. 2–3 min., when bubbles rise to the surface and the bottom browns. Let the other side cook for approx. 1–2 min. more or until lightly browned. Take the pancakes out of the pan, stack them on a plate, and set aside.
    • tbsp butter
    • nonstick pan
    • spatula
    • plate

    Melt half of the remaining butter in a large frying pan. Pour batter into the pan in batches and cook approx. 10 cm/ 4 in.-sized pancakes. Adjust heat as needed; generally, the first batch requires higher heat than the following batches. Flip pancakes after approx. 2–3 min., when bubbles rise to the surface and the bottom browns. Let the other side cook for approx. 1–2 min. more or until lightly browned. Take the pancakes out of the pan, stack them on a plate, and set aside.

  • Step 4/4

    Cut chives into fine rings. Heat the remaining butter in the same pan over low to medium heat. Crack eggs into a bowl, season with salt and pepper, and whisk. Add eggs into the pan and scramble with a rubber spatula. Just before the scrambled eggs are ready, stir in most of the cheese, leaving some for serving later. The scrambled eggs are done when the eggs are still a little glossy. Remove the pan from the heat. Cut or break bacon slices in half. To serve, fold pancakes in half like a taco. Place scrambled eggs in the center of the pancakes. Top with bacon and remaining cheese and garnish with chives and hot sauce, if desired. Serve immediately.
    • 1⅔ g chives
    • tbsp butter
    • 1⅓ eggs
    • 16⅔ g shredded cheddar cheese
    • 10 g shredded cheddar cheese
    • salt
    • pepper
    • hot sauce (optional)
    • knife
    • cutting board
    • bowl
    • whisk
    • rubber spatula

    Cut chives into fine rings. Heat the remaining butter in the same pan over low to medium heat. Crack eggs into a bowl, season with salt and pepper, and whisk. Add eggs into the pan and scramble with a rubber spatula. Just before the scrambled eggs are ready, stir in most of the cheese, leaving some for serving later. The scrambled eggs are done when the eggs are still a little glossy. Remove the pan from the heat. Cut or break bacon slices in half. To serve, fold pancakes in half like a taco. Place scrambled eggs in the center of the pancakes. Top with bacon and remaining cheese and garnish with chives and hot sauce, if desired. Serve immediately.

  • Enjoy your meal!

    Pancake tacos with candied bacon and scrambled eggs

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