Pancake Breakfast Tacos - cooking recipe

Ingredients

2 cups Bisquick
1 cup milk
2 large eggs
butter, for cooking pancakes and eggs
6 slices monterey jack pepper cheese
6 large eggs
1 cup cooked chorizo sausage
2 scallions, thinly sliced
maple syrup, for serving
cayenne pepper, for serving

Preparation

Preheat oven to 200 degrees.
In a medium bowl, whisk to combine Bisquick, milk, and eggs.
Preheat a large nonstick pan or griddle over medium heat. Grease surface with one teaspoon butter.
Add 1/3 cup pancake batter to pan or griddle, and let cook until bubbles form and the underside is golden brown, about 3 minutes.
Flip, and let cook an additional 1-2 minutes.
Remove pancake to a baking sheet, top with a slice of cheese, and transfer to oven to keep warm.
Repeat with remaining batter, replenishing butter as necessary between batches. You should have 6 pancakes.
Wipe out skillet or griddle. Increase heat to medium-high and grease with 1 teaspoon butter. Crack eggs, 1-2 at a time, into skillet, and let cook until whites are set and edges are golden brown, about 3 minutes.
Season with salt and pepper.
Remove to a platter or baking sheet.
Repeat with remaining eggs, replenishing butter as necessary.
Construct breakfast tacos: Divide eggs, chorizo, and sliced scallions among pancakes. Gently fold in half, sprinkle eggs with cayenne pepper, drizzle with maple syrup, and serve immediately.