INGREDIENTS

PANCAKE BATTER:

  • 1 2/3 cups flour
  • 1 tbsp baking powder
  • 3 tbsp cane sugar
  • 1 Free Range Egg from Cedar Ridge Farm
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 cup + 2 tbsp milk from Jersey Girls in Market Provisions
  • 1 tbsp butter

TOPPINGS:

  • 4 ripe peaches from Williams Garden
  • 4 tbsp soft brown sugar
  • 1 tbsp olive oil
  • 6 slices of bacon from 413 Farm

INSTRUCTIONS

  1. Whisk together dry ingredients (flour, baking powder, cane sugar, and salt) for pancakes in a medium size bowl.
  2. In a separate small bowl, whisk together egg, vanilla extract, and milk. Stir liquid ingredients into dry ingredients until there is a medium-thick consistency for the batter. If the batter is too thick to create a ribbon when pouring from a spoon, add an additional tbsp of milk and mix thoroughly.
  3. Heat skillet over medium temperature. Add butter to pan, if the butter sizzles, it’s hot enough to add batter to the pan.
  4. Measure out ¼ cup of batter into skillet and cook until bubbles form throughout pancake. Flip and cook for an additional 30 seconds until both sides are lightly browned.
  5. After pancakes are cooked, use the same skillet to caramelize peaches.
  6. Bring skillet to medium heat and add 1 tsp olive oil.
  7. Slice peaches into ½ inch portions and arrange evenly in skillet. Sprinkle brown sugar over peaches and let cook until sugar completely caramelizes. Flip peaches and let cook until softened on both sides.
  8. Set peaches aside and use the same skillet to cook bacon slices.
  9. Arrange peaches, pancakes, and bacons into tacos and garnish with honey and fresh thyme.

 

Original Recipe by Nicky Corbishley (KichenSantuary).