Taste the best of both sweet and savory with these pancake tacos stuffed with crispy pancetta and caramelized peaches. A delicious option for breakfast or brunch that will please your taste buds!
Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons melted butter. 1 cup sliced peaches. 1/4 cup brown sugar. 4 slices of pancetta. Maple syrup for drizzling. Fresh mint leaves for garnish.
Instructions: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Heat a non-stick skillet over medium heat and ladle in pancake batter to make small pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with the remaining batter. In a separate pan, cook the pancetta until crispy. Remove and drain on paper towels. In the same pan, add the sliced peaches and brown sugar. Cook until the peaches are caramelized and the sugar has melted. To assemble, place a pancake on a plate, top with caramelized peaches and a slice of crispy pancetta. Drizzle with maple syrup and garnish with fresh mint leaves. Fold the pancake over like a taco and serve immediately.
Prep Time: 15 minutes
Cook Time: 20 minutes
Hobbelpaard
