Let's Begin!

Pancake

• Preheat a large skillet or griddle over medium-high heat.
• Crack the egg into a medium bowl and whisk thoroughly. Add the milk, melted butter, and vanilla extract, then whisk thoroughly. Set aside.
• In another medium bowl, place the flour, sugar, baking powder, and salt. Whisk to combine.
• Add the egg mixture to the flour mixture and whisk to combine.
• Pour 1 tsp of cooking oil into the heated skillet and tilt the skillet to spread the oil evenly over the surface.
• Pour 1/3 cup of batter onto the surface of the skillet and tilt the skillet so the batter spreads to a pancake about 5 inches wide.
• Cook for about 2 minutes, then flip the pancake and continue cooking for another 2 minutes until golden brown.
• Repeat with the remaining batter to make a total of 4 pancakes.

Filling

• Add the cream, jam, and lemon juice to a bowl of a stand mixer fitted with a whisk attachment (or use a medium bowl and a handheld electric whisk).
• Whip on low speed until combined, then slowly increase the speed to medium and then high as the cream thickens.
• Stop beating when soft peaks form, after about 3 minutes.

Let's Assemble!

• Place each pancake onto a small plate, then dollop or pipe a few heaping tablespoons of the strawberry cream to one-half of each pancake.
• Fold the pancakes to resemble tacos. Top with fresh strawberries.
• Serve and enjoy with family and friends!