Pancake Tacos

Method

1. First, make your pancake tacos. In a jug, measure out the flour and baking powder. Crack in the eggs and whisk to make a thick, doughy consistency. Keep whisking as you slowly add the milk to form a silky, smooth batter. Pour in the butter, add a pinch of salt and pepper, and whisk again to combine.
2. Heat a frying pan over a medium to high heat. Grease the pan with a little butter or oil and wipe the excess away with a piece of kitchen roll. Pour in 2 tablespoons of batter and swirl to create a small pancake approximately 15cm in width.
3. Allow to fry for 1-2 minutes until you start to see bubbles on the surface and the batter is beginning to set. Carefully flip the pancake and fry for a further minute on the other side. Once browned, remove the pancake and set aside on a plate whilst you repeat with the remaining batter. You should make 8 pancakes.
4. Cover the pancakes with a tea towel and set aside whilst you make the filling. In a pan, heat the oil over a medium heat. Add the onion and fry for 3-4 minutes until it begins to soften.
5. Add the garlic along with a pinch of salt and fry for a further 1 minute. Add the diced chorizo and fry for 3-4 minutes until it starts to release its oil. Add the pepper and beans and stir all the ingredients together.
6. Sprinkle in the paprika and add the sweet chilli sauce. Turn down the heat to low and allow all the ingredients to gently simmer together for 2-3 minutes until soft. Season as necessary.
7. When ready to eat, take your tacos and spoon in some bean mixture. Add some slices of avocado and sprinkling of cheese, squeeze over a little lime and tuck in.
8. Top tip:
9. This recipe can be easily made vegetarian by removing the chorizo. Diced mushrooms would be a great addition, but allow time when frying for them to release all their moisture – you don’t want your filling to be too wet. This would make for very messy eating and soggy tacos!