Kids Cooking Club
Jodie Fitz
Jodie Fitz is the creator and personality of the Price Chopper Kids Cooking Club. You can join Jodie for monthly updates by joining the Price Chopper Kids Cooking Club, which is a free family resource. Each month kids receive a newsletter with Jodie’s recipes to try at home along with other information. You can also learn more about Jodie at www.jodiefitz.com.
Blueberry Pancake Taco
1 Price Chopper egg
¾ cup Price Chopper flour, white
¾ cup Price Chopper flour, wheat
1 cup Price Chopper low fat milk
3 tablespoons Price Chopper sugar
2 tablespoons Price Chopper vegetable oil
3 teaspoons Price Chopper baking powder
½ teaspoon Price Chopper salt
1 teaspoon Price Chopper vanilla extract
1 teaspoon Price Chopper cinnamon
Price Chopper butter
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 the butter in a skillet type pan on medium heat and then turn it down to low heat. Pour on the batter to make approximately 5” 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
1 cup blueberries
2 tablespoon Price Chopper low fat cream cheese
2 tablespoons Price Chopper low fat vanilla Yogurt
1 teaspoon Price Chopper honey
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 ¼ 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!
Makes 4 – 5 pancakes.
Blueberry Tip: When making this recipe you can use fresh blueberries or the Price Chopper frozen blueberries. Even when using fresh blueberries picked from the farm, I like to freeze them first and then thaw them for this recipe to release more of the blueberry juice.
Healthy Note: Use low fat and/or organic ingredients whenever possible.
Fantastic recipe, i’ll do it with my wife for dinner. Hope i get it right! Cheers