Loaded Pancake Tacos

Add more milk to classic pancake batter to make “taco” shells perfect for stuffing with crispy bacon, fried eggs, and sharp Cheddar. A simple mixture of sriracha and maple syrup is a delightful, spicy-sweet sauce to drizzle on top.

Ingreadient:

• 1 1/2 c.  whole milk
• 9 large eggs, divided
• 1 Tbsp. vegetable oil
• 1 c. Homemade Pancake Mix
• 8 strips bacon, halved crosswise
• 3 Tbsp. sriracha
• 1 Tbsp. pure maple syrup, plus more to taste
• Shredded sharp Cheddar, for topping 
• Chopped chives, for topping

Direction

1. Heat oven to 225°F. In medium bowl or measuring cup, whisk together milk, 1 egg, and oil until smooth. Place pancake mix in large bowl and make well in center; gradually whisk in milk mixture until smooth.
2. Heat large nonstick skillet or griddle over medium heat until drop of water sizzles. In batches, add 1/4-cupfuls batter and cook until surface is bubbly and edges are set, 2 to 3 minutes. Using wide spatula, gently flip; cook 1 minute more. Transfer to baking sheet and keep warm in oven. 
3. Place bacon on plate in between several layers of paper towels. Microwave on High until crispy, 3 to 5 minutes. Meanwhile, in same skillet, season and cook eggs to desired doneness. In small bowl, mix together sriracha and maple syrup.
4. Fill pancakes with eggs and bacon and top with cheese, chives, and drizzle of maple sriracha.