Pancake Tacos
The pancake taco is a modern dessert that combines the deliciousness of traditional pancakes with the visually appealing shape of a Mexican taco. Although its exact origin is difficult to pinpoint, it has become increasingly popular in recent years, especially among fans of creative desserts. The secret to a pancake taco is to bake the pancake fresh and shape it into a taco while it's still warm, so it doesn't break and can be easily filled. There's nothing better than a warm, fragrant pancake taco on the table on a cold winter's night. It's ideal as a quick dessert for guests or for family celebrations. It can be varied with any seasonal fruit, nutella, or even caramel sauce, making it a perfectly customizable treat for any occasion.
Ingredients for this recipe
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Preparation Steps
1
In a deep bowl, whisk the eggs with the salt and sugar. Use a whisk to mix well until smooth and homogenous.
2
Gradually add the flour in small portions, mixing continuously to prevent lumps. Then, gradually whisk in the milk until you achieve a thin, pancake-like consistency.
3
Let the pancake batter rest for 10 minutes to allow the flour to fully absorb the liquid, making it easier to cook.
4
Heat a skillet over medium heat, grease it with a little oil, and cook the pancakes one by one in a thin layer. Cook both sides until golden brown. Tip: The pancake is easy to flip when the edges slightly curl up.
5
Let the cooked pancakes cool. Meanwhile, melt the dark chocolate over a double boiler. Tip: Melt the dark chocolate carefully and slowly to prevent burning.
6
Wash and thinly slice the strawberries and bananas.
7
Take a cooled pancake and carefully fold it in half, like a taco. Spread the inside thinly with melted chocolate, fill with banana and strawberry slices, and finally, pipe on whipped cream to taste.
8
Serve immediately, garnished with fresh fruit, chocolate shavings, or extra whipped cream for a more visually appealing presentation.
