Taco Pancakes

By kayjayjohnson

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning
• 2/3 cup water
• 2 cups Monterey Jack cheese, shredded
• 1/4 cup diced pickled jalapenos (optional)
• 1 cup self-rising corn meal
• 1/2 cup all-purpose flour
• 2 eggs
• 2 cups buttermilk
• 1/4 cup vegetable oil
• Salsa
• Sour cream
• Lettuce

Details

Adapted from plainchicken.com

Preparation

Step 1

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 jalapenos.

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 and lettuce.