1. In a large mixing bowl, whisk together the flour, milk, egg, olive oil, salt, and baking powder until smooth. The batter should be slightly thicker than traditional pancake batter, allowing it to hold the fillings well.
2. Heat a non-stick skillet over medium heat. Pour a ladleful of batter into the skillet, spreading it slightly with the back of the ladle to form a pancake. Cook for 2-3 minutes on each side until golden brown. Repeat with remaining batter.
3. Once all pancakes are cooked, sprinkle some shredded cheddar cheese on one half of each pancake while still warm, allowing the cheese to melt slightly.
4. Spoon a generous amount of the cooked ground beef or chicken onto the cheesy side of the pancake. Top with a dollop of salsa, a few slices of avocado, and a sprinkle of chopped cilantro.
5. Fold the pancake in half to form a taco. Serve immediately with lime wedges on the side.

As you fold these pancakes into tacos, I’m reminded of how my mum and I would turn the simplest ingredients into something extraordinary, often with a story or two shared over the stove. Now, it’s your turn to create your own tales.