In a large bowl, sift together the flour, baking powder, salt, and sugar.

Make a well in the middle and pour in the milk, egg, and butter. Mix with a whisk or fork until smooth.

Heat a non-stick griddle or large pan over medium-high heat. Once hot, grease with butter, oil, or spray.

Pour or scoop ¼ cup of batter for each pancake. With the back of a spoon, spread the batter a little. Once the edges are defined and bubbles have formed, flip the pancake over and cook for another minute on the other side.

Remove the pancakes from the pan onto a plate and keep them warm covered with a clean kitchen towel or plate. Repeat the process with the other pancakes.

Meanwhile, cook the sausage over medium-high heat in a separate large skillet.

Pour off the excess grease and add the whisked eggs; scramble until fluffy.

To the hot pan, add the whisked eggs. Cook, while stirring, until they're cooked through.

Scoop some of the scrambled egg mixture onto a pancake, pick it up and fold, place it in a taco holder and drizzle with syrup.