1-First, mix the dry ingredients together in a bowl: combine 1 ½ cups all-purpose flour, 2 ½ teaspoons aluminum-free baking powder, ½ teaspoon salt, and 1 tablespoon sugar. Once that’s even, add the wet ingredients 1 ¼ cups milk, 3 tablespoons melted butter, and 1 egg stirring until the batter is smooth but not overmixed. This step is crucial for achieving those light, airy pancakes that make the tacos special.

2-Next: heat a greased non-stick griddle over medium-high heat and pour about ¼ cup of batter for each pancake. Cook until bubbles form on the edges, then flip and cook the other side until golden brown. While the pancakes are cooking, prepare the filling by heating sausage in a skillet, draining any excess grease, and then scrambling in the 8 whisked eggs until they’re fluffy and fully cooked.

3-To assemble: place the sausage and egg mixture on each pancake, fold it into a taco shape, and drizzle with ½ cup maple syrup for a sweet finish.