Price Chopper Recipes
http://PCN.webstophq.com/Recipes/Detail/6953/
Blueberry Pancake Taco
By Jodie Fitz
Yield: 4 to 5 pancakes
Ingredients
| Blueberry Pancakes | |||
| 1 | PRICE CHOPPER egg | ||
| 3/4 | cup | PRICE CHOPPER white flour | |
| 3/4 | cup | PRICE CHOPPER wheat flour | |
| 1 | cup | PRICE CHOPPER low fat milk | |
| 3 | Tablespoons | PRICE CHOPPER granulated sugar | |
| 2 | Tablespoons | PRICE CHOPPER vegetable oil | |
| 3 | teaspoons | PRICE CHOPPER baking powder | |
| 1/2 | teaspoon | PRICE CHOPPER salt | |
| 1 | teaspoon | PRICE CHOPPER vanilla extract | |
| 1 | teaspoon | PRICE CHOPPER cinnamon | |
| PRICE CHOPPER butter | |||
| 1 | cup | blueberries | |
| 2 | Tablespoons | PRICE CHOPPER low fat cream cheese | |
| 2 | Tablespoons | PRICE CHOPPER low fat vanilla yogurt | |
| 1 | teaspoon | PRICE CHOPPER honey | |
Nutrition Facts
Yield: 4 to 5 pancakes
Approximate Nutrient Content per serving:
| Calories: | 258 | |
| Calories From Fat: | 81 | |
| Total Fat: | 9 | g |
| Saturated Fat: | 2 | g |
| Cholesterol: | 43 | mg |
| Sodium: | 567 | mg |
| Total Carbohydrates: | 37 | g |
| Dietary Fiber: | 2 | g |
| Sugars: | 10 | g |
| Protein: | 7 | g |
6.% Vitamin D, 6.8% Calcium, 5.5% Iron. Nutritional data based on 5 pancakes.
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Blueberry Pancakes:
Add the egg, flours, milk, sugar, vegetable oil, baking powder, salt, vanilla extract and cinnamon into a bowl and mix together with an electric mixer on high. Stop in between mixing and let the kids use the spatula to scrape down the sides; continue to blend all of the ingredients until they are mixed together thoroughly.
Heat a little butter in a skillet on medium heat and then turn down to low. Pour batter to make 5- inch round pancakes as you would with typical pancake mixture. You will know that the pancakes are ready to flip and cook on the other side when the bottom is brown and the top has become thick and bubbly. Once you have flipped the pancake, you will know the pancakes are finished cooking when the opposite side has browned and all of the batter has cooked completely.
NOTE: Cooking pancakes on low heat allows for the middle to cook.
Blueberry Taco Filling:
In a small bowl, using a spoon or small whisk, mix the cream cheese, vanilla yogurt and honey together.
To create your pancake taco, spread a thin layer of the cream cheese/yogurt mixture onto the pancake. Add a layer of blueberries on one half of the pancake (approximately 1/4 cup depending on the size of your finished pancake). Fold the pancake up to make a taco and eat for a fun summer breakfast. No syrup needed!
Blueberry Tip: When making this recipe you can use fresh blueberries or the Price Chopper frozen blueberries. Even when using fresh blueberries I like to freeze them first and then thaw for this recipe to release more of the blueberry juice.
Healthy Note: Use low fat and/or organic ingredients whenever possible.
Price Chopper Recipes
http://PCN.webstophq.com/Recipes/Detail/6953/
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