Berry Pancake Tacos
Time: 26 min
Serves: 4
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Blueberry Pancakes and Waffles
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Ingredients
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1 ½ Cup mixed Driscoll's Berries, such as blueberries, raspberries, blackberries, and sliced strawberries |
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1/2 Cup canned pineapple chunks, drained |
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1 large egg |
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3/4 Cup milk of choice |
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2 Tablespoons butter, melted |
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1/2 Cup all-purpose flour |
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1 Tsp. sugar |
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1/2 Tsp. baking powder |
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1/8 Tsp. salt |
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Cooking oil |
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1/4 Cup plain or vanilla Greek yogurt |
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2 Tablespoons shredded coconut (optional) |
- 1 ½ Cup mixed Driscoll's Berries, such as blueberries, raspberries, blackberries, and sliced strawberries
- 1/2 Cup canned pineapple chunks, drained
- 1 large egg
- 3/4 Cup milk of choice
- 2 Tablespoons butter, melted
- 1/2 Cup all-purpose flour
- 1 Tsp. sugar
- 1/2 Tsp. baking powder
- 1/8 Tsp. salt
- Cooking oil
- 1/4 Cup plain or vanilla Greek yogurt
- 2 Tablespoons shredded coconut (optional)
Directions
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PREHEAT a large skillet or griddle over medium high heat. |
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PLACE 1 ½ cups mixed berries into a medium bowl. |
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ADD 1/2 cup drained canned pineapple chunks. |
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STIR to combine and SET ASIDE berry mixture. |
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CRACK 1 large egg into a medium bowl and WHISK thoroughly. |
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ADD 3/4 cup milk of choice. |
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ADD 2 tablespoons melted butter. |
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WHISK to combine and SET ASIDE egg mixture. |
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PLACE 1/2 cup all-purpose flour into a medium bowl. |
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ADD 1 teaspoon sugar and ADD 1/2 teaspoon baking powder and ADD 1/8 teaspoon salt. |
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WHISK to combine and SET ASIDE flour mixture. |
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ADD egg mixture to flour mixture and WHISK to combine. |
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SET ASIDE batter. |
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POUR 1 teaspoon cooking oil into heated skillet and TILT skillet to SPREAD oil evenly over surface. |
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POUR 1/3 cup batter onto surface of skillet and TILT skillet so batter spreads to a pancake about 5 inches wide. |
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COOK about 2 minutes or until golden brown. |
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FLIP pancake and CONTINUE COOKING about 2 minutes or until golden brown. |
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REPEAT with remaining batter to MAKE a total of 4 pancakes. |
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PLACE each pancake onto a small plate. |
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PLACE a few heaping tablespoons of berry mixture onto one half of each pancake. |
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DOLLOP 1 tablespoon yogurt onto each pancake. |
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FOLD pancakes to resemble tacos. |
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SPRINKLE 1/2 tablespoon shredded coconut over each taco (optional). |
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SERVE immediately. |
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PRO TIP: Freeze extra pancakes by stacking them with a piece of waxed or parchment paper between each pancake. Wrap the stack with plastic wrap and slide the stack into a large zip lock freezer bag. Seal tightly and freeze up to 4 months. |
- PREHEAT a large skillet or griddle over medium high heat.
- PLACE 1 ½ cups mixed berries into a medium bowl.
- ADD 1/2 cup drained canned pineapple chunks.
- STIR to combine and SET ASIDE berry mixture.
- CRACK 1 large egg into a medium bowl and WHISK thoroughly.
- ADD 3/4 cup milk of choice.
- ADD 2 tablespoons melted butter.
- WHISK to combine and SET ASIDE egg mixture.
- PLACE 1/2 cup all-purpose flour into a medium bowl.
- ADD 1 teaspoon sugar and ADD 1/2 teaspoon baking powder and ADD 1/8 teaspoon salt.
- WHISK to combine and SET ASIDE flour mixture.
- ADD egg mixture to flour mixture and WHISK to combine.
- SET ASIDE batter.
- POUR 1 teaspoon cooking oil into heated skillet and TILT skillet to SPREAD oil evenly over surface.
- POUR 1/3 cup batter onto surface of skillet and TILT skillet so batter spreads to a pancake about 5 inches wide.
- COOK about 2 minutes or until golden brown.
- FLIP pancake and CONTINUE COOKING about 2 minutes or until golden brown.
- REPEAT with remaining batter to MAKE a total of 4 pancakes.
- PLACE each pancake onto a small plate.
- PLACE a few heaping tablespoons of berry mixture onto one half of each pancake.
- DOLLOP 1 tablespoon yogurt onto each pancake.
- FOLD pancakes to resemble tacos.
- SPRINKLE 1/2 tablespoon shredded coconut over each taco (optional).
- SERVE immediately.
- PRO TIP: Freeze extra pancakes by stacking them with a piece of waxed or parchment paper between each pancake. Wrap the stack with plastic wrap and slide the stack into a large zip lock freezer bag. Seal tightly and freeze up to 4 months.
