Tuesday, July 26, 2016

Recipe Idea: Breakfast Pancake Tacos

2 large eggs
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
Vegetable oil
2 1/2 cups plain yogurt
1 quart strawberries, hulled and quartered
1 pint blueberries
Honey, for drizzling

Directions
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. 
Serve.

Love Dawn Lucan's World blog? Why not check out our logo store. We have a selection of shirts, household products, and more.

No comments:

Post a Comment

Thank you for sharing your comments on my blog post at DawnLucansWorld.com! There will be a new blog post tomorrow. I look forward to you returning to my blog!