Pancake Taco’s
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Pancake Tacos
Pancake Taco’sDessert Pancake Tacos
Yields5 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
 10 Buttermilk Pancakes
 10 Whole eggs – cracked for scramble
 2 cups Morningstar Sausage Crumble or Chorizo Crumble
 2 cups Yellow Cheddar & Monterray Jack cheese
 2 cups Authentic Fire Roasted Salsa
 ½ cup Green onions – thin sliced
 1 cup Maple Syrup
 Cholula Green Pepper Hot sauce as needed
 Paper Sleeves if available to hold Taco
Variation - Dessert Pancake Tacos
 Banana Crème Filling
 Mixed Berry Compote
 Mallo Crème topping
 Honey and Oat crumble
1

Warm the Crumble (Sausage or Chorizo) in a pan till above 150 degrees. About 10 minutes - Reserve warm.

2

Prepare scrambled eggs – cook the cracked eggs in a non-stick pan till fully cooked in a little bit of vegetable oil. Reserve on side warm.

3

Place Pancakes on a sheet tray (single layer), plastic wrap to keep moisture in there. Place in warm to slightly warm them. Approx 10 minutes in a warming box.

4

Have your Cheese, Salsa, Hot sauce, Green onions and Maple Syrup in bowls with spoons to assemble the Pancake Tacos.

5

Place 1 Pancake folded in a paper sleeve

6

Then start to layer your fillings and toppings into the Pancake– start with 1 Tbsp scrambled eggs, then add 1 Tbsp Sausage or Chorizo Crumble – 1 Tbsp salsa then sprinkle cheese on top.

7

Finish with Green onions and Green Pepper hot sauce. Serve with side of maple syrup or directly pour 1 Tbsp on top of Pancake Taco. Serve with your required Fruit and Vegtables

Variation - Dessert Pancake Tacos
8

Take same warm taco in paper sleeve and place in 2 Tbsp of Banana crème pie filling in the middle of Pancake.

9

Place 2 Tbsp of Mixed better compote ontop of Crème filling.

10

Pipe a Dollop of Mallo Crème on top and garnish with chunks of Honey and Oats bar. 

 

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Ingredients

 10 Buttermilk Pancakes
 10 Whole eggs – cracked for scramble
 2 cups Morningstar Sausage Crumble or Chorizo Crumble
 2 cups Yellow Cheddar & Monterray Jack cheese
 2 cups Authentic Fire Roasted Salsa
 ½ cup Green onions – thin sliced
 1 cup Maple Syrup
 Cholula Green Pepper Hot sauce as needed
 Paper Sleeves if available to hold Taco
Variation - Dessert Pancake Tacos
 Banana Crème Filling
 Mixed Berry Compote
 Mallo Crème topping
 Honey and Oat crumble

Directions

1

Warm the Crumble (Sausage or Chorizo) in a pan till above 150 degrees. About 10 minutes - Reserve warm.

2

Prepare scrambled eggs – cook the cracked eggs in a non-stick pan till fully cooked in a little bit of vegetable oil. Reserve on side warm.

3

Place Pancakes on a sheet tray (single layer), plastic wrap to keep moisture in there. Place in warm to slightly warm them. Approx 10 minutes in a warming box.

4

Have your Cheese, Salsa, Hot sauce, Green onions and Maple Syrup in bowls with spoons to assemble the Pancake Tacos.

5

Place 1 Pancake folded in a paper sleeve

6

Then start to layer your fillings and toppings into the Pancake– start with 1 Tbsp scrambled eggs, then add 1 Tbsp Sausage or Chorizo Crumble – 1 Tbsp salsa then sprinkle cheese on top.

7

Finish with Green onions and Green Pepper hot sauce. Serve with side of maple syrup or directly pour 1 Tbsp on top of Pancake Taco. Serve with your required Fruit and Vegtables

Variation - Dessert Pancake Tacos
8

Take same warm taco in paper sleeve and place in 2 Tbsp of Banana crème pie filling in the middle of Pancake.

9

Place 2 Tbsp of Mixed better compote ontop of Crème filling.

10

Pipe a Dollop of Mallo Crème on top and garnish with chunks of Honey and Oats bar. 

Notes

Pancake Taco’s
IngredientsDirections