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Pancake Tacos with Caramelized Peaches and Pancetta

Nicky Corbishley
  • 30 minutes
  • Serves 12

INGREDIENTS

210 g

plain (all-purpose) flour

1 tbsp

baking powder

3 tbsp

light brown muscovado sugar

1

egg

1 tsp

vanilla extract

salt

300 milliliters

milk (half fat or full fat)

1 tbsp

unsalted butter

4

ripe peaches

1/2 tsp

vanilla extract mixed with 2 tsp water

4 tbsp

soft brown sugar

1 tbsp

olive oil

12

slices approx 100g of pancetta

sprigs of fresh thyme

3 tbsp

syrup or honey

300 milliliters

double/heavy cream

80 g

confectioners' sugar (icing sugar, sifted)