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Pancake Tacos
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Pancake Tacos

Preparation 40 mins
Cook 10-15 mins (per batch)
Serves  2-4


  • 2 eggs
  • ¾ cup milk
  • 1 tsp vanilla extract
  • 2 cups self-raising flour
  • ¼ cup sugar
  • 1-2 tbsp butter
  • Fresh fruit
  • Yoghurt
  • Maple Syrup


Step 1
Whisk eggs, milk and vanilla extract in an Industry Measuring Jug. Sift the flour into a large salt&pepper mixing bowl then stir in the sugar. Make a well in the centre, pour in the milk mixture and whisk until just combined.

Step 2
Melt 1 tsp of butter in a Re-Lite Saucepan on medium heat. Add ¼ cup mixture per pancake to the pan, cook for 2 minutes or until bubbles appear. Flip the pancake using a Tool Slotted Spoon and cook pancakes for a further 1-2 minutes or until golden on both sides.

Step 3
Transfer to a Hostess Dinner Plate and cover with foil to keep warm. Repeat with remaining mixture, greasing the fry pan with remaining butter between each batch.

Step 4
To assemble, fold one pancake into a taco shape and place into an Albany Baking dish. Prop up the ‘taco’ using a Cuvee Glass on each side to keep its shape. Add a dollop of yoghurt and top with fresh fruit.

Step 5
Repeat with remaining pancakes, transfer on to Albany Board to serve and drizzle with maple syrup.


Recipe & Photography: @mirandabrady



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