Pancakes are a breakfast/dessert loved so much the world over, they've got an actual day dedicated to them — World Pancake Day. Ain't that the dream? In celebration, we're putting a twist on the traditional dish with Alistair Fogg, the head chef and owner of foodtruck The Nighthawk Diner's, breakfast pancake tacos. And trust us, you won't need World Pancake Day as an excuse to whip these up on the reg.
2 cups of all-purpose flour
2 tsp of baking powder
1 tsp of baking soda
½ tsp of salt
3 tbp of white sugar
2 large free range eggs
2.5 to 3 cups of buttermilk (to make them fluffier)
4 tbp of unsalted melted butter
- Sift flour, white sugar, baking power, baking soda and salt in a large bowl.
- Beat the eggs with the buttermilk and melted butter. Combine the ingredients into the large bowl with the dry ingredients and mix for three minutes or until all the lumps of flour have disappeared.
- Heat the butter in a non-stick fry pan over medium heat and wait until the butter just begins to brown. Pour batter into the non-stick fry pan.
- Cook for two to three minutes on each side or until the batter begins to bubble over the whole surface and remove from pan.
- Cup a pancake in your hand in a taco shape. Down the middle, fill with yoghurt, strawberries and granola. Serve with warm nutella to act as your pancake taco sauce.
- Cut down BBQ skewers and poke through pancake to retain taco shape
- Approximately 20 small pancakes with a 9 cm diameter