Pancake Tacos with Caramelized Peaches and Pancetta! Plus lashings of whipped cream...

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...
Course Breakfast, Brunch
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 tacos
Author Nicky Corbishley

Ingredients

  • 210 g 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 milk half fat or full fat
  • 1 tbsp unsalted butter

Toppings:

  • 4 ripe peaches
  • 1/2 tsp vanilla extract mixed with 2 tsp water
  • 4 tbsp soft brown sugar
  • 1 tbsp olive oil
  • 12 slices approx 100g of pancetta
  • sprigs of fresh thyme
  • 3 tbsp syrup or honey
  • 300 ml double/heavy cream
  • 80 g confectioners' sugar icing 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.
  • 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.
  • Next, heat up another frying pan (skillet) or a griddle on a high heat.
  • 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.
  • Place the peach wedges on the griddle and cook for a minute on each side until the sugar caramelises. 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.
  • 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're 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.
  • Serve with 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.
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Nutritional information is per pancake taco

Nutritional Information

Calories: 314kcal | Carbohydrates: 38g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 84mg | Potassium: 297mg | Fiber: 1g | Sugar: 23g | Vitamin A: 620IU | Vitamin C: 3.5mg | Calcium: 101mg | Iron: 1.2mg
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