Ingredients
- 1 cup (125 g) all-purpose flour
- 2 tablespoons (15 g) cocoa powder
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon (4 g) baking powder
- 1/4 teaspoon (1.5 g) salt
- 1 cup (240 ml) whole milk
- 1 large egg
- 2 tablespoons (30 g) unsalted butter, melted
- 1/2 teaspoon (2.5 ml) vanilla extract
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (30 g) powdered sugar
- 1/2 teaspoon (2.5 ml) vanilla extract (for filling)
- 1/2 cup (120 ml) heavy whipping cream
- 1 cup (150 g) fresh strawberries, diced
- 2 tablespoons (30 ml) chocolate syrup
- 1 tablespoon (8 g) powdered sugar (for garnish)
Instructions
- Whisk flour, cocoa powder, sugar, baking powder, and salt in a bowl.
- In another bowl, whisk milk, egg, melted butter, and vanilla.
- Combine wet and dry ingredients until just mixed; do not overmix.
- Heat a greased non-stick skillet over medium heat.
- Pour 1/4 cup batter per pancake and cook 1–2 minutes until bubbles form; flip and cook another 1–2 minutes.
- While warm, gently fold pancakes in half and cool in a taco shape.
- Beat cream cheese until smooth; mix in powdered sugar and vanilla.
- Whip heavy cream to stiff peaks and fold into cream cheese mixture.
- Pipe or spoon cheesecake filling into each pancake shell.
- Top with diced strawberries, drizzle with chocolate syrup, and dust with powdered sugar before serving.
Notes
- Fold pancakes while warm to maintain taco shape.
- Store shells and filling separately up to 3 days.
- Reheat shells gently before filling.
- Chill filling 30–60 minutes for thicker consistency if needed.
- Best assembled just before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake taco
- Calories: 360 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 85 mg
