Pancake tacos

By Camille Moore
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The key to turning our beloved pancakes into tacos is starting with a simple pancake recipe that yields tender, yet foldable results – and that is exactly what I have for you below. This is my favourite weekend brunch recipe, the one I rely on for those rare weekend mornings when I’m feeling nest-y and home-y, in the mood for creating a beautiful and relaxing spread for my loved ones. Technically it’s a buttermilk pancake recipe, except it doesn’t require actual buttermilk because that’s not an ingredient that I keep readily available in my fridge, and I assume it’s the same for all of you… Hooray for no more buttermilk cartons wasting away in the back of our fridges! Instead, my recipe uses run-of-the-mill milk with a splash of white vinegar to create the acidity required to create fluffy, delicate pancakes. Use this recipe whenever you’re craving a sweet stack of goodness drizzled with maple syrup or get creative and turn them into pancakes as described below. When it comes to making pancake tacos it’s just a matter of 2 things: 1) source a taco holder from a kitchen supply store, online, or check out the many DIY options on the web; 2) create a topping bar filled with delicious things – no rules, just fill them how you like ‘em! I’ll share some great pancake taco filling ideas below.

SERVES
8

Ingredients

  • 1 cup milk
  • 1 tablespoon white vinegar
  • 1 cup all-purpose flour
  • ½ teaspoon sea salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ tablespoon sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 tablespoons unsalted butter, melted
  • Canola oil, for cooking pancakes

Directions

  1. Preheat oven to 200°F. Line a baking tray with a wire rack or a layer of paper towels. 
  2. In a measuring cup or small bowl add the milk and vinegar. Let stand 10 minutes. Don’t mind if it curdles a little, it’s all part of the faux-buttermilk-making process.
  3. In a medium-sized mixing bowl add flour, salt, baking powder, baking soda, and sugar. Whisk to combine.  
  4. In another medium-sized mixing bowl add the egg, vanilla, and milk. Whisk together until fully combined. Add dry ingredients and melted butter (cooled) to the milk bowl and stir with whisk just until combined – a few small lumps are just fine. Let batter sit 5-10 minutes to relax before cooking (this makes for tender pancakes). 
  5. Heat a non-stick or cast-iron pan, or a griddle over medium-low heat. Once heated, add a thin layer of oil to the pan and swirl to evenly coat. Spoon ¼ cup of batter per pancake and use back of spoon to spread each into roughly 5-inch circles. Be sure to leave space around each for easy flipping. Cook pancakes on first side until small bubbles form on the surface, approx. 1.5-2 minutes. Then flip and cook another 1.5-2 minutes until cooked through and golden brown on both sides. Add more oil to the pan as needed in between batches, and keep an eye on the heat – every stove is different and you may have to increase/decrease the heat accordingly. 
  6. Transfer cooked pancakes to prepared baking tray and hold warm in preheated oven until serving. Serve hot as regular pancakes with maple syrup, butter, and any other goodness you like, or use my guide below to turn these into fun pancake tacos.

Pancake Taco Serving/Assembly:

  1. Using a pancake holder to stabilize, fold pancakes into tacos.
  2. Either pre-fill the pancake tacos before setting them on the table, or provide an assortment of fillings for diners to choose from.

Here are some great filling ideas:

  • Eggs (fried, scrambled), salsa, avocado, cotija cheese
  • Fruit salad, lemon whipped cream (whipped cream with lemon zest and powdered sugar mixed in to taste)
  • Eggs (fried, scrambled), crumbled breakfast sausage, chives, crumbled hash browns, maple syrup
  • Cheese, bacon, over-easy eggs (or any type of egg really), green onion
  • Chocolate hazelnut spread, fresh fruit, vanilla whipped cream

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