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Pancake Tacos with Caramelized Peaches, Crispy Pancetta, and Whipped Cream Recipe

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★★★★★

4.5 from 107 reviews

Delight in these elegant Pancake Tacos featuring fluffy homemade pancakes folded taco-style and filled with caramelized peaches, crispy pancetta, and luscious whipped cream, finished with fresh thyme and a drizzle of syrup or honey for a perfect sweet and savory brunch treat.

Ingredients

Scale

Pancakes

  • 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 (half fat or full fat)
  • 1 tbsp unsalted butter
  • 1/4 tbsp olive oil (for cooking)

Peach Filling

  • 4 ripe peaches
  • 1/2 tsp vanilla extract mixed with 2 tsp water
  • 4 tbsp soft brown sugar
  • 1 tbsp olive oil (for griddle)

Additional Ingredients

  • 12 slices (approx. 100 g) pancetta
  • Sprigs of fresh thyme
  • 3 tbsp syrup or honey (for serving)

Whipped Cream

  • 300 ml (1 1/4 cups) double/heavy cream
  • 80 g (2/3 cup + 1 tsp) confectioners’ sugar (icing sugar, sifted)

Instructions

  1. Make the Pancake Batter: In a large bowl, combine the plain flour, baking powder, light brown muscovado sugar, egg, vanilla extract, pinch of salt, and milk. Using a balloon whisk, mix the ingredients until you have a smooth, lump-free batter.
  2. Cook the Pancakes: Heat a large skillet over medium heat and lightly oil using 1/4 tbsp olive oil wiped around the pan with a kitchen towel. Pour approximately 1/4 cup of batter per pancake into the skillet to make three pancakes at a time. Cook until bubbles form on top and then burst, edges look firm (about 1-2 minutes), then flip and cook the other side for 1-2 minutes until golden. Repeat until all pancakes are cooked, keeping them warm in a low oven.
  3. Whip the Cream: In a large bowl, whisk the double cream until it begins to thicken. Add sifted confectioners’ sugar and continue whisking until soft peaks form. Transfer the cream to a piping bag fitted with a large fluted nozzle and refrigerate until ready to use.
  4. Prepare for Grilling Peaches and Pancetta: Heat a frying pan or griddle on high heat.
  5. Prepare Peach Wedges: Slice each peach into 12 wedges. Brush the wedges with the vanilla extract and water mixture, then sprinkle evenly with soft brown sugar.
  6. Caramelize the Peaches: Place peach wedges on the hot griddle and cook for about 1 minute per side until sugar caramelizes lightly. Remove from heat and set aside.
  7. Cook the Pancetta: In the frying pan, cook pancetta slices for 30-60 seconds per side until crisp. Remove and drain on paper towels.
  8. Assemble the Pancake Tacos: Fold each pancake gently into a taco shape and stand them upright on a large serving board or tray, using glasses or cups on either side to hold their shape. Line up all the pancakes this way.
  9. Fill the Pancake Tacos: Pipe the whipped cream inside each pancake taco. Top with caramelized peach wedges and crispy pancetta slices, then sprinkle fresh thyme leaves over the top.
  10. Serve: Drizzle with syrup or honey just before serving. Enjoy your sweet and savory pancake tacos immediately.

Notes

  • Use half-fat or full-fat milk for richer pancakes.
  • Keeping cooked pancakes warm in a low oven prevents them from drying out before assembling.
  • Soft peaks in whipped cream mean the cream holds shape but is still smooth and tender.
  • Adjust cooking times slightly depending on stove heat and pan thickness.
  • Fresh thyme adds aromatic freshness but can be omitted if unavailable.

Keywords: Pancake tacos, caramelized peaches, crispy pancetta, whipped cream, brunch recipe, sweet and savory pancakes

Find it online: https://platedbyemma.com/pancake-tacos-with-caramelized-peaches-crispy-pancetta-and-whipped-cream-recipe/