Make a pancake breakfast more fun with this yogurt-filled, fruit-topped version.
- 4 small cooked buttermilk pancakes, cooled to room temperature
- 1 (4 ounce) container Yoplait® Greek 100 Whips!® Strawberry Mist yogurt
- ½ cup fresh fruit (such as sliced strawberries, blueberries and raspberries)
- Place pancakes on plate; fold up sides of each like a taco. Spoon about 2 tablespoons yogurt into each pancake taco. Top with fruit. Serve immediately.