Pumpkin Whoopie Pies
Breakfast Pancake Fruit Tacos with Brown Sugar & Vanilla Whipped Cream
Breakfast “taco” pancakes with Clover’s Brown Sugar & Vanilla Whipped Cream and fruit. Recipe crafted by @eatthiscalifornia.
Ingredients
Pancakes:
- 1 1/2 cups flour
- 2 tbsp brown sugar
- 1 tbsp baking powder
- 1/4 tsp of salt
- 1 egg
1 tsp vanilla extract - 3 tbsp butter melted, slightly cooled
- 1 1⁄4 cups milk – Half fat or full fat
- 1 tbsp unsalted butter
Toppings:
- Clover Sonoma Brown Sugar & Vanilla Whipped Cream
- Syrup
- Your choice of fruits – Peaches, nectarines, or any berries
Directions
1
Mix flour, brown sugar, baking powder, and salt in a large bowl. Whisk in egg, vanilla extract, milk, and melted butter.
2
Prep your fruit. Wash and dice into bite size pieces for larger fruits like peaches, nectarines, or strawberries.
3
Heat a pan over medium high heat and grease with a small amount of oil or butter. Pour out 1/4 cup per pancake. When bubbles start to form on one side of the pancake, flip and cook on the other side. Cook time will be about 1-2 minutes per side. Grease your pan in between batches as necessary.
4
Grab your serving dish and place cut fruit and a small bowl of syrup on the ends — these will be your bookends for the pancake tacos to keep their shape.
5
Take your pancake and fold in half into a curved taco shape and place it on one end of the serving dish against the bowl of syrup. Fold and nestle another folded taco against it, repeating to fill in the serving plate with tacos propped against each other for support.
6
Fill your tacos up with toppings — layer in Clover Sonoma brown sugar & vanilla whipped cream and top with your choice of fruits and a drizzle of syrup.
