Pancake breakfast tacos
SERVES 2 (makes 4 pancakes) PREP 5 mins COOK 25 mins EASY
100g streaky bacon
125g self-raising flour
1 tsp baking powder
10g golden caster sugar
15g butter, melted
1 tsp vanilla extract
125ml milk
1 egg
½ tbsp neutral-tasting oil
handful of finely chopped chives
30g mature cheddar, grated
For the maple butter
60g butter, softened
1 tbsp maple syrup
pinch of ground cinnamon
For the scrambled eggs
2 eggs
1 tbsp butter, softened
1 Heat the oven to 200C/180C fan/gas 6 and arrange the bacon in a single layer on a baking tray. Bake for 12-14 mins until crisp. Meanwhile, combine the flour, baking powder and sugar in a bowl. Whisk the butter, vanilla, milk and egg together in a jug. Make a well in the centre of the dry ingredients and pour in the wet mixture, whisking to combine. Be careful not to over-whisk – it’s fine if there are lumps.
Heat a little of the oil in a non-stick pan over a medium heat. Spoon in 2 tbsp batter and spread out into
