Pancake Tacos

In a large mixing bowl, whisk together the egg, white sugar, brown sugar, and vanilla sugar until the mixture is smooth and slightly pale.

Add the baking powder, oil, and milk to the bowl and stir until fully incorporated, creating a pourable batter.

Sift the flour over the batter and gently fold it in, being careful not to over‑mix; let the batter rest for 5 minutes to allow the flour to hydrate.

While the batter rests, prepare a non‑stick skillet: heat it over medium heat (about 350°F / 350°F) and lightly brush with a few drops of oil.

Pour a small amount of batter (about 2‑3 tbsp) onto the skillet, spreading quickly to form a thin, 8‑inch circle; cook for 1‑2 minutes until bubbles form on the surface and the edges look set.

Flip the pancake and cook the other side for another 1 minute until lightly golden; transfer to a plate and repeat with the remaining batter.

While the pancakes are still warm, gently fold each one in half and then again to create a taco‑shaped shell; set the shells on a serving platter.

Spread a generous layer of your choice of biscoff cream, pistachio cream, or Naturella cream inside each pancake taco shell.

Top the filled tacos with sliced strawberries, banana, and a sprinkle of crushed Biscoff crackers for crunch.

If desired, whisk the heavy cream with mascarpone cheese and powdered sugar to make a light whipped topping, and drizzle over the tacos.

Serve the pancake tacos immediately while the pancakes are warm, allowing the fillings to melt slightly into the soft shells.