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Savoury Pancake Tacos
“I thought I had invented this, but a quick Google proved me wrong. These ‘pacos’ are very hot at the moment. They’re usually filled with berries, yoghurt and sweet delights, but I’m a savoury gal! ”
“I thought I had invented this, but a quick Google proved me wrong.
These ‘pacos’ are very hot at the moment. They’re usually filled with berries, yoghurt and sweet delights, but I’m a savoury gal!”
SERVES 2
8 eggs
1/4 cup cream
Seasoning of choice (I use Pepper & Me Man Grind)
Knob of butter, plus extra to cook pancakes
1 avocado
1 tbs lime juice
Pickled Sizzled Onions and Cheesed Pickles, to serve
Pancake Batter
1 cup plain flour
1 tbs sugar
2 tsp baking powder
½ tsp salt (I use Pepper & Me Man Grind)
1 egg
1 cup milk
1 tbs apple cider vinegar
For the pancake batter, combine the flour, sugar, baking powder and salt in a medium-sized
bowl, and make a well. Add 1 egg, milk and apple cider vinegar, then whisk the wet ingredients
into the dry to form a smooth pancake batter.
Cook pancakes in a teaspoon of butter in a small non-stick pan over medium heat — aim for
8 pancakes, about 15cm in diameter. When the pancakes are cooked, set them out ready for
the toppings, and wipe out the non-stick pan, ready for the eggs.
Whisk the 8 eggs with the cream and Man Grind, then scramble them in the pan with
a knob of butter.
Smash the avocado with the lime juice and Man Grind to taste. Spread the avocado across
each of the pancakes, then top with the scrambled egg, onions and pickles.
