Friday, June 10, 2011

Taco Pancakes

When I saw these I knew I had to make them!  My people (hubby and kids) are big fans of Mexican food.  I personally, could live off of cheese dip (and chocolate chip cookies) forever. I only made a few minor changes to the original recipe.  I was so excited to make these I started on them before my son's baseball practice but, to my dismay they didn't turn out as I had expected.  They were flat!  In the frig went the batter and to practice we went.  We returned home and it was back to the pancakes.  This time they were perfect! These are a perfect twist to a tex-mex dish!

Taco Pancakes

1 lb ground beef
1 packet taco seasoning
2/3 cup water
2 cups Mexican flavored cheese, shredded

1 (4 oz) can of chopped green chilies
1 cup self-rising corn meal
½ cup all-purpose flour 2 eggs
2 cups buttermilk
¼ cup vegetable oil

Sour cream

Black olives

Let's Get Started:

Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning and water, cook 5-10 minutes. Set aside.

In a bowl, whisk together corn meal, flour, egg, buttermilk and oil.

Stir in taco meat, cheese and green chilies.

Refrigerate for a couple of hours or overnight.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

 When bubbles begin to appear on the surface, flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more.

Serve stacked and topped with salsa, sour cream, lettuce, olives, and guacamole.



  1. My kids love tacos & they love pancakes but I was a tad skeptical when I saw this recipe. I shouldn't have been! It was great! Both my picky eaters cleaned their plates & asked for more...the few leftover pancakes we had were gone in a day or mom kept snacking on them!

  2. Trying this tonight. Happy 4th!

  3. Was very yummy and people were asking for the recipe. Thank you!