Skip to main content
Recipes Fruit Summer Favorites

Pancake Tacos with Fruit Salsa

Serves 4-6

Who doesn’t love a good taco?! Everyone will enjoy this high-energy breakfast with a tasty fruit filling.

Ingredients

  • 1 cup blueberries
  • 1 cup strawberries, sliced
  • 1 cup blackberries
  • 1 cup kiwi, sliced
  • 1 cup raspberries
  • 1 box whole wheat pancake mix, plus any additional ingredients needed to make the pancake batter
  • Vanilla yogurt or maple syrup, for serving (optional)

Directions

  1. Mix the blueberries, strawberries, blackberries, kiwi and raspberries in a medium size bowl and set aside. 
  2. Pre-heat a large nonstick griddle or skillet.
  3. Prepare the pancake batter according to the package directions, making enough for 10-12 pancakes. Make one extra-large pancake, cooking until golden on each side.
  4. Place 1/2 cup of "fruit salsa" in the center of the pancake and top with a dollop of yogurt or a drizzle of syrup. Fold like a taco and serve. 
  5. Repeat with the remaining batter and fruit salsa.

Recipe courtesy of Yum-o! The Family Cookbook.

Featured Recipes

Real Mac and Cheese with Bobby Flay

Serves 6
Dinner Lunch Snacks / Apps

Corn Fritters with Alex Guarnaschelli

Yields about 15-20 fritters

I could eat corn every day in one form or another. This is recent addition to my repertoire. A few notes: I like to make the batter and drop a little bit in the hot oil, fry and taste it to see if I want to add more salt, sugar or cayenne…Like a test run. Season the corn itself by tossing the kernels in a little salt and brown sugar so it has a lot of flavor itself…If using frozen or canned corn, drain of all excess liquid before seasoning and mixing into batter. If cooking fresh corn, cut the corn off the cob and cook in 1 tablespoon of butter in a sauté pan over medium heat for 2-3 minutes. Then cool and drain of any excess liquid.

Dinner Lunch Snacks / Apps

Black Pepper and Parm Cheesy Popcorn

Serves 4-6

An easy, cheesy snack.

Snacks / Apps