Kids Tijuana Pancakes & Eggs Recipe
Fluffy pancakes served with scrambled eggs, perfect for a delightful kids' breakfast experience.
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Ingredients
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Pancakes & Eggs
Method
Cooking Instructions
- 1
Make the Pancake Batter
In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the milk and eggs together, then pour the wet ingredients into the dry ingredients. Mix until just combined.
- 2
Cook the Pancakes
Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter. Pour 1/4 cup of the pancake batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with the remaining batter, adding butter as needed.
- 3
- 4
Serve
Serve the pancakes topped with the chorizo and egg mixture. Garnish with the remaining cheddar cheese, green onions, a dollop of sour cream, and hot sauce to taste.
