Description
This delightful Pancake Tacos recipe combines fluffy homemade pancakes with caramelized peaches, crispy pancetta, and whipped cream for a unique and indulgent breakfast or brunch treat. The pancakes are folded into taco shapes, filled with sweet and savory toppings, and finished with fresh thyme and a drizzle of syrup or honey.
Ingredients
Pancakes
- 210 g (1 3/4 cups) plain (all-purpose) flour
- 1 tbsp baking powder
- 3 tbsp light brown muscovado sugar
- 1 egg
- 1 tsp vanilla extract
- pinch of salt
- 300 ml (1 1/4 cups) milk (half fat or full fat)
- 1 tbsp unsalted butter
- 1/4 tbsp oil (for cooking)
Peaches
- 4 ripe peaches
- 1/2 tsp vanilla extract mixed with 2 tsp water
- 4 tbsp soft brown sugar
- 1 tbsp olive oil (for cooking)
Pancetta and Assembly
- 12 slices pancetta (approx. 100g)
- sprigs of fresh thyme
- 3 tbsp syrup or honey
- 300 ml (1 1/4 cups) double/heavy cream
- 80 g (2/3 cup + 1 tsp) confectioners’ sugar (icing sugar, sifted)
Instructions
- Prepare the pancake batter: In a large bowl, combine the flour, baking powder, light brown muscovado sugar, egg, vanilla extract, salt, and milk. Use a balloon whisk to mix the ingredients until the batter is smooth and well combined.
- Cook the pancakes: Pour approximately 1/4 tbsp oil in a large skillet and wipe around with a kitchen towel to coat the pan evenly. Heat the skillet over medium heat until hot. Pour in about 1/4 cup of batter for each pancake, cooking three at a time. When bubbles form on the surface and edges look firm (about 1-2 minutes), flip and cook the other side for another 1-2 minutes. Repeat this process until all batter is used, oiling the pan before each batch. Keep pancakes warm in a low oven if desired.
- Whip the cream: While cooking pancakes, pour the double/heavy cream into a large bowl and whisk until it thickens slightly. Add the sifted confectioners’ sugar and continue whisking until soft peaks form. Transfer the whipped cream into a piping bag fitted with a large fluted nozzle and refrigerate until needed.
- Prepare the peaches: Heat a second frying pan or griddle over high heat. Slice each peach into 12 wedges, brush each wedge with the vanilla-water mixture, and sprinkle with soft brown sugar.
- Caramelize the peaches: Place the peach wedges on the hot griddle and cook for about one minute on each side until the sugar caramelizes. Remove from heat and set aside.
- Cook the pancetta: In the same or a separate frying pan, cook the pancetta slices over medium-high heat for 30 to 60 seconds on each side until crisp. Remove from heat and drain on paper towels if needed.
- Assemble the pancake tacos: Fold each pancake into a taco shape and place them on a large serving board or tray. Use a glass or cup to prop up the pancakes to maintain their taco shape. Arrange the pancakes side by side, adjusting the supports as you go to build a row of tacos.
- Fill the tacos: Pipe the whipped cream into each pancake taco. Then, top with caramelized peach wedges and slices of crispy pancetta. Garnish with a few fresh thyme leaves.
- Serve: Drizzle the assembled pancake tacos with syrup or honey just before serving for a deliciously sweet finish.
Notes
- To keep pancakes warm while cooking the rest, place them on a baking tray in a low oven (about 90°C or 200°F).
- You can substitute maple syrup for honey if preferred.
- Make sure the pan is well heated before cooking pancakes for even browning.
- Use fresh ripe peaches for best flavor and ease of caramelization.
- Adjust the sweetness of the whipped cream by adding more or less confectioners’ sugar based on taste.
- For a vegetarian version, omit pancetta or substitute with vegetarian bacon.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
