Taco Pancakes

   My husband does not often ask me to cook or bake certain foods. But once in a while, he finds a recipe that really looks good to him. He usually has quite the eye for spotting a good recipe. This is one that he saw in the newspaper. I gave it a try, and most of my family loved it! That is a good sign, as it is usually hard to please all of them every time. This recipe is from Stephanie Parker who writes the Plain Chicken blog.

Taco Pancakes
Ingredients:
   1 lb. ground beef
   1 pkg. taco seasoning
   ⅔ cup water
   2 cups Monterey Jack cheese, shredded
   ¼ cup diced pickled jalapenos
   1 cup self-rising corn meal
   ½ cup flour
   2 eggs
   2 cups buttermilk
   ¼ cup vegetable oil
   Salsa or taco sauce
   Sour cream
   Lettuce

Brown beef and drain. Stir in taco seasoning and water; simmer 5-10 minutes. Set aside.
In a bowl, whisk together corn meal, flour, egg, buttermilk, and oil. Stir in taco meat, cheese, and jalapenos.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour ¼ cup of batter for each pancake onto griddle. When bubbles begin to appear on the surface, flip the pancake with a spatula, and cook until browned on the underside, about 1-2 minutes more.
Serve stacked and topped with salsa, sour cream, and lettuce.
Makes about 20 pancakes.

Note:
If you don't have buttermilk, make your own. (Click "buttermilk" to learn how.)