This pancake, folded omelet-style over ham, cheese, sweet pepper, and pineapple, is quick to serve for breakfast, brunch, or dinner.
Lightly spray a shallow baking pan with nonstick cooking spray; set aside. For filling, in a small nonstick skillet melt margarine or butter over medium heat. Cook celery and sweet pepper in hot margarine or butter until tender. Remove from heat. Stir in 3/4 cup of the cheese, the ham, and pineapple or apple. Set filling aside.
In a medium mixing bowl combine Buttermilk Pancake Mix, water, and egg; stir until smooth.
Heat a lightly greased griddle or heavy skillet over medium-high heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 2 to 3 minutes per side).
Place about 1/4 cup filling in the center of each cooked pancake. Bring up the sides of each pancake, and stand pancake shells upright in prepared baking pan. Bake in a 350 degree F oven for 10 to 12 minutes or until heated through. Sprinkle with remaining 1/4 cup cheese. Makes 10 pancake tacos.