Pancake Tacos with Caramelized Peaches and Pancetta
Looking for pancakes with a twist for Shrove Tuesday? How about my Pancake Tacos with Caramelized Peaches and Pancetta! Plus lashings of whipped cream...
80g(2/3 cup + 1 tsp) confectioners' sugaricing sugar, sifted
Instructions
Place the flour, baking powder, sugar, egg, vanilla extract, salt, and milk in a large bowl. Use a balloon whisk to mix until combined.
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
Pour ¼ tbsp. oil in a large skillet, then wipe around with a kitchen towel to cover the pan. Heat the pan on a medium heat until hot. Pour in enough mixture to make three pancakes (approx. ¼ cup of mix per pancake). Turn the pancakes over when bubbles form on top and then burst, and the edges start to look firm (about 1-2 minutes). Cook on the other side for another 1-2 minutes. Repeat with the rest of the mixture - oiling the pan each time - until all the pancakes are cooked (you can keep the pancakes warm in a very low oven whilst you’re making each batch).
Whilst the pancakes are cooking, whip the cream. Place the cream in a large bowl and whisk until slightly thickened. Add in the confectioners' sugar and whisk again until soft peaks form*. Spoon into a piping bag with a large fluted nozzle and place in the fridge until ready to use.
300 ml (1 1/4 cups) double/heavy cream, 80 g (2/3 cup + 1 tsp) confectioners' sugar
Next, heat up another frying pan (skillet) or a griddle on a high heat.
1 tbsp unsalted butter, 1 tbsp olive oil
Slice the peaches so you have 12 wedges from each peach. Brush with the vanilla-water mixture and sprinkle all over with the brown sugar.
4 ripe peaches, 1/2 tsp vanilla extract mixed with 2 tsp water, 4 tbsp soft brown sugar
Place the peach wedges on the griddle and cook for a minute on each side until the sugar caramelizes. Remove from the heat.
Add the pancetta into the frying pan and cook for around 30-60 seconds each side until crisp. Remove from the heat.
12 slices approx 100g of pancetta
Now it's time to assemble. Fold one of the pancakes into a taco shape and place on a large serving board/plate/tray. Prop up with a glass or cup on each side to keep it in the taco shape, then place another pancake next to the first in the same way (moving the supporting glass/cup so there are now two tacos in between). Continue this way until all the pancake tacos are in place.
Take the cream from the fridge and pipe into each pancake. Top with the peach and pancetta sliced, then top with a few fresh thyme leaves.
sprigs of fresh thyme
Serve with syrup or honey.
3 tbsp syrup or honey
Notes
* It you want to stabilise the cream (so it stays soft and doesn't seize), stir together 1tsp powdered gelatin with 4tsp cold water. Allow to sit to 2-3 minutes, then heat in the microwave for a few seconds to completely melt the gelatin. Stir again, and allow to cool for a few minutes. Whisk this mixture into your whipped cream..Nutritional information is per pancake taco