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
- Whisk together dry ingredients (flour, baking powder, cane sugar, and salt) for pancakes in a medium size bowl.
- 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.
- Heat skillet over medium temperature. Add butter to pan, if the butter sizzles, it’s hot enough to add batter to the pan.
- 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.
- After pancakes are cooked, use the same skillet to caramelize peaches.
- Bring skillet to medium heat and add 1 tsp olive oil.
- 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.
- Set peaches aside and use the same skillet to cook bacon slices.
- Arrange peaches, pancakes, and bacons into tacos and garnish with honey and fresh thyme.
Original Recipe by Nicky Corbishley (KichenSantuary).