These Pancake Tacos are a unique and delightful treat that are sure to be enjoyed by the whole family. Whether you're celebrating a holiday or simply indulging in a special breakfast, these pancake tacos add a fun and delicious element to your day.
Ingreadient:
- 40g butter
- 2 tbsp brown sugar
- ¼ cup maple syrup
- ¼ fresh pineapple, peeled, cored and diced (approx. 2cm)
- 125g blueberries
- 250g small strawberries, hulled and halved
- 2 small bananas, sliced thickly
- 1 ½ cups plain flour
- 1 tbsp baking powder
- 2 tbsp caster sugar
- 3 eggs
- 1 cup milk
- 50g unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
- Whipped cream or mascarpone to serve
Direction:
- Mix the flour, baking powder and sugar together in a large mixing bowl.
- Whisk eggs, milk, butter and vanilla until well combined. Make a well in the centre of the dry ingredients and whisk in milk mixture to make a smooth batter.
- Heat a large, lightly greased non-stick frying pan over medium heat. Working in batches of 2-3, pour shallow ¼ cups of batter into the pan. Not too close together so they have plenty of room to spread and have a round shape. Cook pancakes for 1-2 minutes, until bubbles break on the surface and underside is golden brown. Flip over and cook for 1 minute. Wrap cooked pancakes in a clean tea towel so they remain warm and pliable.
- To serve, fold one pancake into a taco shape and spoon in fruit. Top with a dollop of cream. Prop up the ‘taco’ using 2 glasses on each side to keep its shape. Repeat with remaining pancakes, using the tacos to support each other. Serve immediately drizzled with any extra sauce.
