Breakfast Tacos
Recipe from
Better Homes and Gardens
This pancake, folded omelet-style over ham, cheese, sweet pepper, and pineapple, is quick to serve for breakfast, brunch, or dinner.
Servings:
10 pancake tacos
Prep Time:
15 mins
Total Time:
29 mins
Ingredients
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Nonstick cooking spraysee savings
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2 teaspoonsmargarine or buttersee savings
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1/3 cupchopped celerysee savings
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1/3 cupchopped green sweet peppersee savings
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1 cupshredded cheddar cheese (4 ounces)see savings
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1 cupdiced fully cooked hamsee savings
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1 8-ounce cancrushed pineapple (juice pack), well drained, or 3/4 cup finely chopped applesee savings
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1-1/3 cupsButtermilk Pancake Mix (see Recipe Center)see savings
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1 cupwatersee savings
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1egg, slightly beatensee savings
Directions
1.
Lightly spray a shallow baking pan with nonstick cooking spray; set aside. For filling, in a small nonstick skillet melt margarine or butter over medium heat. Cook celery and sweet pepper in hot margarine or butter until tender. Remove from heat. Stir in 3/4 cup of the cheese, the ham, and pineapple or apple. Set filling aside.
2.
In a medium mixing bowl combine Buttermilk Pancake Mix, water, and egg; stir until smooth.
3.
Heat a lightly greased griddle or heavy skillet over medium-high heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
4.
Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 2 to 3 minutes per side).
5.
Place about 1/4 cup filling in the center of each cooked pancake. Bring up the sides of each pancake, and stand pancake shells upright in prepared baking pan. Bake in a 350 degree F oven for 10 to 12 minutes or until heated through. Sprinkle with remaining 1/4 cup cheese. Makes 10 pancake tacos.
Nutrition information
Per serving: Calories 154, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 43 mg, Sodium 422 mg, Carbohydrate 16 g, Fiber 1 g, Protein 9 g. Daily Values: Vitamin C 14%, Calcium 13%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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