Brown Butter Banana-Pudding Pancake Tacos

Ingredients

Pancake shells

• 3 tbsp unsalted butter
• 1 cup (125 g) all-purpose flour
• 1 tbsp granulated sugar
• 1½ tsp baking powder
• ¼ tsp fine salt
• 1 large egg
• ¾ cup whole milk
• 1 tsp vanilla extract
• 2 tsp neutral oil, for the skillet

Pudding filling and finish

• 1 cup fully prepared thick vanilla pudding, chilled; not dry pudding mix
• 2 medium ripe bananas, peeled and thinly sliced
• ¼ cup crushed vanilla wafer cookies
• 2 tbsp prepared caramel sauce

Equipment

Nonstick skillet, mixing bowls, saucepan

Allergens and ingredient notes: Wheat, milk, egg; check pudding, wafers, and caramel labels.

Step by step

1. Brown the butter in a small saucepan over medium heat for 3–4 minutes, swirling until the milk solids turn golden and smell nutty. Immediately pour into a heatproof bowl and cool for 5 minutes.
2. Whisk flour, sugar, baking powder, and salt in one bowl. In another whisk egg, milk, vanilla, and all the cooled brown butter. Fold wet ingredients into dry just until combined. Rest batter 5 minutes.
3. Heat a nonstick skillet over medium-low heat and brush with a little of the measured oil. Divide the batter into eight equal portions; spread each into a thin circle about 5 inches across. Cook 1–2 minutes until bubbles form and the edges set, then flip and cook 1 minute until cooked through. Use all the batter and oil across the batches.
4. Cool pancakes on a rack for 3–5 minutes until warm rather than hot and still flexible. Drape each over a folded piece of parchment or nestle loosely in a small bowl to hold a taco shape; do not bake them until crisp.
5. Divide all the chilled prepared pudding among the eight pancakes, about 2 tbsp each. Add the banana slices, divide the crushed wafers over them, and drizzle with all the measured caramel. Serve immediately so the bananas stay fresh and the crumbs keep their crunch.

The Devotti twist: A soft pancake becomes the taco shell, and brown butter adds a toasted note to a classic banana-pudding filling.

Make ahead and storage

Refrigerate unfilled pancakes and prepared pudding separately within 2 hours; use within 2 days. Warm pancakes briefly and add fresh banana and crumbs at serving. Assembled tacos are best eaten immediately.