Pancake breakfast tacos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 100g streaky bacon
- 125g self-raising flour
- 1 tsp baking powder
- 10g golden caster sugar
- 15g butter, melted
- 1 tsp vanilla extract
- 125ml milk
- 3 egg
- ½ tbsp neutral-tasting oil
- 2g chives, finely chopped
- 30g mature cheddar, grated
For the maple butter
- 60g butter, softened
- 1 tbsp maple syrup
- pinch of ground cinnamon
For the scrambled eggs
- 2 eggs
- 1 tbsp butter
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6 and arrange the bacon in a single layer on a baking tray. Bake for 12-14 mins until crisp. Meanwhile, combine the flour, baking powder and sugar in a bowl. Whisk the butter, vanilla, milk and egg together in a jug. Make a well in the centre of the dry ingredients and pour in the wet mixture, whisking to combine. Be careful not to over-whisk – it’s fine if there are lumps.
- STEP 2
Heat a little of the oil in a non-stick pan over a medium heat. Spoon in 2 tbsp batter and spread out into a 12cm circle. Cook for 2-3 mins until the edge is set and golden. Flip and cook for 1-2 mins more until set. Repeat to make four pancakes, keeping finished pancakes warm in a low oven while you cook the next.
- STEP 3
Meanwhile, for the maple butter, beat the ingredients together until smooth. For the scrambled eggs, whisk the eggs with a pinch of salt. Melt the butter in a frying pan over a medium heat. Once foaming, pour in the beaten egg, cook, undisturbed, for 20 seconds, then stir and cook for 1-2 mins more until set, light and fluffy. Don’t stir too often – you don’t want to break up the eggs too much.
- STEP 4
Spread the maple butter over the pancakes, then top with the eggs, bacon, chives and cheese.
