Whoever came up with this recipe is a genius! The sun has been shining on a more consistent basis these days and I find myself wanting to cook less heavy meals. It also happens to be berry season and there’s nothing like fresh, local berries to remind you that summer is on its way.
I made these tacos on the same night that we had family photos. I wanted something tasty, simple and out of the norm for dinner and these hit all three.
Spencer was ecstatic that he was having “cake” for dinner. I was surprised that this recipe didn’t call for a lot of refined sugar. It wasn’t sweet at all which I loved. I opted to use plain Greek yogurt instead of vanilla. If you’re wanting more of a sweeter taste, you could also drizzle some maple sugar over the berries.
Enjoy!
Fruity Pancake Tacos
Ingredients
For the pancakes
- 1 cup original Bisquick mix
- 2 tbsp sugar
- 1/4 tsp baking soda
- 1 cup vanilla Greek yogurt (*I used plain Greek yogurt)
- 1/2 cup milk
- 1 egg
For serving
- 1 cup whipping cream
- 1 cup vanilla Greek yogurt (*I used plain Greek yogurt)
- Fresh fruit: blueberries, strawberries, raspberries
Directions
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In medium bowl, mix Bisquick mix, sugar and baking soda.
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In small bowl, beat 1 cup yogurt, the milk and egg with whisk. Add to dry ingredients, and beat until combined. Batter will be lumpy.
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Pour 1/3 cupfuls onto greased hot skillet. Cook until edges are dry and bubbles appear on surface, about 3 minutes. Turn; cook on other side an additional 2 minutes. Repeat with remaining batter.
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Beat whipping cream until soft peaks form. Add 1 cup yogurt, and beat to stiff peaks.To serve: spoon whipped cream mixture on center of each pancake. Top with fresh fruit. Fold pancakes in half, and serve like tacos.
