Blueberry Pancake Taco
Fluffy pancake folded around lemon ricotta, blueberry compote, powdered sugar.
- Prep
- 10m
- Cook
- 15m
- Serves
- 4
- Level
- Easy
Watch it made
Short-format · muted
View in 3D
Drag to rotate · pinch to zoom
Ingredients
- Buttermilk pancake mix4 tbsp
- Water/milk1 cup
- Fresh blueberries1 cup
- Heavy whipping cream1 cup
- Maple syrup3 tbsp
Nutrition
Per serving · estimated
- Calories
- 550
- Fat
- 21g
- Carbs
- 55g
- Protein
- 34g
As an Amazon Associate, The Neon Griddle earns from qualifying purchases.
Instructions
- 1
Whisk custard
Whisk batter until just combined (lumps prevent over-development of gluten).
- 2
Griddle & mark
Pour onto a lightly greased 365-375°F griddle.
- 3
Cook minutes
Cook 1.5 minutes per side.
1:30 - 4
Fold & finish
While warm and pliable, fold into a taco shape.
- 5
Layer & build
Pipe in freshly whipped cream, layer with blueberries, and drizzle with warm maple syrup.
Tags
You might also crave
Classic Bacon, Egg & Cheese Griddle Taco
Crisp-edged flour tortilla toasted on the flat-top, folded around fluffy scrambled eggs, thick-cut bacon, and melty American cheese.
Chorizo & Hash Brown Taco
Smoky Mexican chorizo tangled with lacy, golden hash browns and a soft-scrambled egg, all wrapped in a charred corn tortilla.
Nashville Hot Chicken & Waffle Taco
A fresh Belgian waffle folded around cayenne-lacquered fried chicken, pickles, and a drizzle of maple. Sweet, hot, and criminally good.
Biscuits-and-Gravy Breakfast Taco
Flaky buttermilk biscuit split open like a shell and filled with peppery sausage gravy, soft eggs, and a shower of chives.