Back to the taco pancakes...
Of course you know me and I can't leave well enough alone, so I wasn't satisfied with simply trying and then sharing Stephanie's recipe. No, I had to go and mess with it! And honestly, I'm so glad that I did! I didn't mess much, but I did make it mine and to me that just makes it better! So without further ado, here is my version of taco pancakes!
1 lb ground beef, cooked with 1/2 small onion, 1 clove garlic, chili powder, cumin, and cayenne to taste (this translates to my "secret formula" for taco meat!) If you want to cheat a little you can use a packet of taco seasoning. If you want to cheat a lot, you can use a tub of pre-made taco meat. No judgements whatever you decide!
Now for the "pancake batter" which is kind of a cornbread base. Actually, this was inspired by Paula Deen's Hoecakes and my cornbread.
1 1/4 c. Self-Rising Flour
3/4 c. Cornmeal
1 Tbsp sugar
3/4 c. buttermilk
1/3 c. water
1/4 c. vegetable oil
Once you have your batter, mix in about half of your meat, about 1 1/2 cups of shredded cheese (I used pepperjack because it's what we had) and some chopped jalapeno or a little extra onion if that's your thing (it isn't mine!) You can add more meat if you want it or save it for other stuff (or double the batter recipe!)
I cooked these two different ways. Jeff preferred them just like a regular pancake. I liked them fried in a little extra vegetable oil so they were crispier, more hush puppy-ish. If you have a big griddle, this would be a super easy meal for a crowd. I just had a pan and two people, and it was still pretty darn easy.
I would recommend leaving off the maple syrup in favor of salsa, sour cream, guacamole, and any other taco toppings you like. We used my homemade salsa I had left and sour cream. I think deep in his heart Jeff would have loved some cheese dip over the top, but he seemed quite satisfied with what we had.
Give it a try, let me know what you think, and if you made any tweaks of your own I want to hear about them!