Description
Rethink pancakes. These cheese and chive flavored pancakes are great with a side of sour cream or use them like tortillas for breakfast tacos.
Ingredients
- FOR THE PANCAKES:
- 1 cup All-purpose Flour
- ½ cups Whole Wheat Flour
- 2 Tablespoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Chili Powder
- 1-¼ cup Low Fat Milk (1%)
- 2 whole Eggs
- 2 Tablespoons Olive Oil
- ¼ cups Shredded Cheddar Cheese
- 2 Tablespoons Chives, Finely Chooped
- Butter, For Your Griddle (if Not Using A Non-stick Griddle)
- FOR BREAKFAST TACO
- 12 slices Bacon
- 8 whole Eggs
Preparation
1. In a medium-sized bowl, add flours, baking powder, baking soda, salt, garlic powder, onion powder and chili powder. Whisk together to combine. In a separate larger bowl, add milk, eggs and olive oil. Add dry ingredients into the wet ones, and mix until just combined. Do not over mix. Fold in cheese and chives.
2. Preheat your oven to 190 F. Heat a large skillet or griddle over medium heat. If pan is not non-stick, melt a bit of butter (about 1 tablespoon) in the pan as it heats.
3. Using a 1/4 cup measure, pour out pancake mixture, with a batch being about 4 pancakes at a time.
4. Once pancakes start to bubble and are golden brown on the bottom side, flip them over and cook until the other side is golden brown.
5. If not serving immediately, place cooked pancakes on a baking sheet and put in the warm oven while you finish with the rest of the batter.
6. If you are using these for tacos, cook bacon and scramble eggs until each is done to your liking.
7. Serve pancakes topped with more cheese, chives and sour cream. If eating in breakfast taco form, place scrambled eggs a slice of bacon, cheddar cheese and a bit of sour cream in the middle and fold it up like a taco. Enjoy!
