Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1.25 cups (300ml) full-fat buttermilk
  • 1 large egg (for batter)
  • 3 tbsp (42g) unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract
  • 6 large eggs (for filling)
  • 1 tbsp heavy cream
  • 8 links breakfast sausage
  • 1 cup (100g) sharp cheddar cheese, shredded
  • 1 tbsp fresh chives, chopped
  • 4 tbsp pure maple syrup

Instructions:

  1. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate container, whisk buttermilk, one egg, melted butter, and vanilla.
  2. Combine wet and dry ingredients, whisking until just combined.
  3. Heat a non-stick griddle over medium-low heat. Pour 1/4 cup of batter per taco, spreading into a 5-inch circle. Cook for 2 minutes until bubbles form, then flip and cook for 1 minute until deep golden brown.
  4. Immediately remove pancakes and drape them over a taco holder or rolling pin to set the curved taco shape while warm.
  5. Cook the breakfast sausage links in a skillet until browned and internal temperature reaches 160°F. Set aside.
  6. Whisk 6 eggs with heavy cream and scramble in a buttered pan over medium heat until soft and fluffy.
  7. Assemble the tacos by filling the pancake shells with scrambled eggs, two sausage links per serving, shredded cheddar, and chives. Drizzle with maple syrup before serving.