Taco-Topped Cornmeal Pancakes

Taco-Topped Cornmeal Pancakes

Put a pancake twist on your tacos, with these thin cornmeal pancakes topped with all your favorite taco toppings!
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Prepare taco filling: Heat a large, nonstick skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Add condensed soup, ketchup, soy sauce, seasoned salt, oregano, basil, garlic powder, parsley flakes, and paprika; cook until heated through, about 3 minutes.
  2. Step 2

    While the taco filling is cooking, prepare pancake batter: Pulse cornmeal in the bowl of a food processor until finely ground (like flour). Transfer to a large bowl and mix with milk, flour, melted butter, and salt.
  3. Step 3

    Heat oil in a large skillet over medium heat. Drop 1/2 cup batter per pancake onto the hot skillet. Cook until bubbles form, 3 to 4 minutes. Flip and cook until golden brown, about 3 more minutes.
  4. Step 4

    Top pancakes with warm taco filling, lettuce, Mexican cheese, and taco sauce.