Pancake breakfast tacos, p44
SERVES 2 (makes 4 pancakes) PREP 5 mins COOK 25 mins EASY
100g streaky bacon
125g self-raising flour
1 tsp baking powder
10g golden caster sugar
15g butter, melted
1
tsp vanilla extract
125ml milk
1 egg
½ tbsp neutral-tasting oil handful of finely chopped chives
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, softened
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 overwhisk – it’s fine if there are lumps.
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.
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.
4 Spread the maple butter over the pancakes, then top with the eggs, bacon, chives and cheese.