Peach and Prosciutto Pancake Tacos Recipes

How to make Peach and Prosciutto Pancake Tacos


  1. Make the pancake batter first. Whisk egg, vanilla extract, milk and melted butter in a jug. Set aside.  
  2. Sift flour into a medium-sized bowl and stir in sugar. Make a well in the centre and add egg mixture. Whisk until just combined and set aside.
  3. Place cream in a separate and large mixing bowl. Beat with electric beaters until slightly thickened. Add icing mixture and continue to beat until soft peaks form. Place in fridge.
  4. Heat a large, non-stick frying pan over medium heat. Add 1 teaspoon of oil and swirl to coat the base of the pan.
  5. Using ¼ cup of mixture per pancake, cook 3 pancakes for 2-3 minutes or until bubbles appear on the surface. Turn over and cook for another 2 minutes or until cooked through. Transfer to a plate. Cover loosely with foil and keep warm. Repeat with remaining mixture to make 10 pancakes.
  6. Cut the peaches into wedges and sprinkle with brown sugar. Reheat the frying pan and cook the peaches over high heat, 1 minute on each side or until golden.
  7. Cook the prosciutto in the same pan over medium heat for 1-2 minutes or until crisp. Break into shards.
  8. Fold one of the pancakes into a taco shape and place on a serving platter. Prop up the ‘taco’ using 2 glasses on each side to keep its shape. Repeat with remaining pancakes, using the tacos to support each other.
  9. Fill each taco with cream and top with caramelised peaches and crisp prosciutto. Drizzle with maple syrup and sprinkle with fresh thyme leaves, if using.