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Fruity Pancake Tacos
Soft buttermilk pancakes fold around a creamy center of whipped strawberry yogurt in this playful twist on morning routines. Fresh berries add a tart bite that cuts right through the richness of the filling. Since you're using pre-cooked pancakes, it's a remarkably fast way to get a handheld treat on the table. You'll love how easily this transforms a standard breakfast into something genuinely fun to eat.
Ingredients
- 4 small cooked buttermilk pancakes, cooled to room temperature
- 1 container (4 oz) whipped strawberry yogurt
- ½ cup fresh fruit (such as sliced strawberries, blueberries and raspberries)
Instructions
- 1Lay the cooled buttermilk pancakes flat on a serving plate and gently fold the sides upward to form a taco shell shape. Folding them gently prevents the delicate edges from cracking.
- 2Fill each folded pancake with roughly two tablespoons of whipped strawberry yogurt, then scatter the fresh fruit over the top.
Notes
- Temperature: Pancakes must be completely cooled to room temperature before folding, or the yogurt will melt and run out.
- Variation: Swap the buttermilk pancakes for chocolate chip ones if you're craving a sweeter treat.