Adapted from:




  1. Place the flour, baking powder, sugar, egg, vanilla extract, salt, and milk in a large bowl. Use a whisk to mix until combined.
  2. Pour ¼ tbsp. oil in a large skillet, then wipe around with a kitchen towel to cover the pan. Heat the pan on a medium heat until hot. Pour in enough mixture to make three pancakes (approx. ¼ cup of mix per pancake). Turn the pancakes over when bubbles form on top and then burst, and the edges start to look firm (about 1-2 minutes). Cook on the other side for another 1-2 minutes. Repeat with the rest of the mixture – oiling the pan each time – until all the pancakes are cooked (you can keep the pancakes warm in a very low oven whilst you’re making each batch).
  3. Whilst the pancakes are cooking, whip the cream: Place the cream in a large bowl and whisk until slightly thickened. Add in the icing sugar and whisk again until soft peaks form. Optional: Spoon into a piping bag with a large fluted nozzle and place in the fridge until ready to use. (Alternatively, simply place the bowl in the fridge)
  4. Next, heat up another frying pan (skillet) or a griddle on a high heat.
  5. Slice the peaches so you have 12 wedges from each peach. Brush with the vanilla-water mixture and sprinkle all over with the brown sugar.
  6. Place the peach wedges on the griddle and cook for a minute on each side until the sugar caramelizes. Remove from the heat.
  7. Add the bacon into the frying pan and cook until crisp. Remove from the heat.
  8. Now it’s time to assemble: Fold one of the pancakes into a taco shape and place on a large serving board/plate/tray. Prop up with a glass or cup on each side to keep it in the taco shape, then place another pancake next to the first in the same way (moving the supporting glass/cup so there’re now two tacos in between). Continue this way until all the pancake tacos are in place.
  9. Take the cream from the fridge and pipe/spoon into each pancake. Top with the peach and bacon slices, then top with a few fresh thyme or basil leaves (optional).
  10. Serve drizzled with maple syrup or honey