I have a special place in my heart for pancakes — especially flat ones like these. Technically, they’re probably a lot closer to crepes, but to me these are pancakes.
Dad always served them up in the size of dinner plates, ready to be painted with butter, honey, powdered sugar and cinnamon. Quite unlike me, Dad never struggled to flip the monsters across the surface of his well-loved cast-iron pan, but even I can master the technique when the pancakes in question are on the small side (only four inches in diameter).
Dad never added baking powder to his pancakes, but I like the tiny bit of puff it lends to these precious little breakfast bites. The floppy nature of the thin cakes makes them perfect for this taco-like application (they even brown like tortillas under close monitoring.)
After cooking, add a dollop of yogurt, a handful of fruit and a drizzle of honey to transform the humble pancake into something that is equally suited for a brunch party as it is for your child’s breakfast plate. Mix up the toppings, of course, with whatever fruit you have handy.
Prepping all these pancakes is a bit of a task, but just sip on a mimosa while you work — I promise the time will just slip away.
Kaitlin Flannery is the social media manager for TheKitchn.com.
Mini 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 kosher salt
2 1/2 cups plain Greek 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. Makes about 23 tacos.
Per taco: 70 calories; 2 g fat (0.4 g saturated fat; 26 percent calories from fat); 10 g carbohydrates; 6 g sugar; 17 mg cholesterol; 56 mg sodium; 4 g protein; 1 g fiber.