1 cup milk
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon sea salt
2 1/2 cups plain yogurt
1 quart strawberries, hulled and quartered
1 pint blueberries
Honey, for drizzling
Whisk the eggs, milk, sugar and vanilla in a medium bowl; set aside. Whisk the flour, baking powder and salt together in a small bowl.
Sift the dry ingredients into the egg mixture in 4 additions, whisking to combine as you go. Don’t worry about getting things perfectly smooth — some lumps are fine.
Heat a small, nonstick frying pan over medium-low heat. Wet a paper towel with some oil and wipe on the pan to get a thin coating.
Using a 1-ounce ice cream scoop, slowly spoon the batter into the center of the hot pan (if you don’t have a scoop, use 2 tablespoons for each pancake). Use the rounded back of the scoop to carefully spread the batter into a 3- to 4-inch circle. Cook until bubbles appear and the pancake is set in the center, about 1 minute. Flip and continue cooking until browned, about 30 seconds more.
Transfer the pancake to a baking sheet. Repeat with the remaining batter, lightly oiling the pan with the paper towel as needed, about every other pancake.
In the center of a cooked pancake, spread about 2 tablespoons of yogurt. Top with strawberries, sprinkle with blueberries and drizzle with honey. Repeat for each taco.
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