Pancake Tacos

Directions

1. Preheat the griddle to medium-high heat. Place a small pot on the back corner of the griddle to preheat.
2. Add the pancetta to the griddle and sauté for about 2 minutes, tossing occasionally. Continue cooking until the pancetta is fully crisp and golden, then remove it from the griddle and set aside.
3. Dice the peach into small pieces, leaving the skin on.
4. Once the pot is heated, add the butter, brown sugar, and vanilla extract to start the peach compote.
5. Add a small amount of avocado oil to the griddle and sauté the diced peaches over medium heat for 3–4 minutes, tossing halfway through to allow the natural sugars to caramelize.
6. Transfer the sautéed peaches to the pot with the butter mixture and stir to combine. In a small bowl, mix the arrowroot or cornstarch with an equal amount of water to make a slurry, then slowly whisk it into the pot until the compote thickens. Keep warm on low heat.
7. In a medium bowl, combine the pancake mix, water, and milk, and stir until smooth.
8. Lower the griddle heat to medium-low. Melt the butter on the surface and pour small amounts of pancake batter to form mini pancakes that will act as taco shells.
9. Cook the pancakes for 2–3 minutes or until bubbles form on the surface, then flip and cook the other side until golden brown.
10. Remove the pancakes from the griddle and place them in a taco holder so they fold in half while still warm.
11. Fill each pancake taco with a spoonful of peach compote and a handful of crispy pancetta.
12. Top each with whipped cream, a sprinkle of confectioners’ sugar, and a drizzle of maple syrup.
13. Serve immediately and enjoy!