Pancake Breakfast Tacos

• 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

1. Preheat oven to 200 degrees.
2. In a medium bowl, whisk to combine Bisquick, milk, and eggs.
3. Preheat a large nonstick pan or griddle over medium heat. Grease surface with one teaspoon butter.
4. 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.
5. Flip, and let cook an additional 1-2 minutes.
6. Remove pancake to a baking sheet, top with a slice of cheese, and transfer to oven to keep warm.
7. Repeat with remaining batter, replenishing butter as necessary between batches. You should have 6 pancakes.
8. 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.
9. Season with salt and pepper.
10. Remove to a platter or baking sheet.
11. Repeat with remaining eggs, replenishing butter as necessary.
12. 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.

bisquick, milk, eggs, butter, pepper cheese, eggs, sausage, scallions, maple syrup, cayenne pepper

Taken from www.food.com/recipe/pancake-breakfast-tacos-530324 (may not work)