1. **Make the Batter:** In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate jug, whisk the egg, milk, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay).

2. **Cook Pancakes:** Heat a large non-stick skillet or griddle over medium heat and lightly grease with butter. Pour small amounts of batter (about ¼ cup per pancake) onto the skillet to make 4-inch rounds. Cook until bubbles form on the surface (about 2–3 minutes), then flip and cook until golden brown on the other side.

3. **Shape the Tacos:** *Crucial Step:* While the pancakes are still warm and flexible, gently curve them into a taco shape. You can place them in a taco holder or arrange them side-by-side in a baking dish to help them hold their shape as they cool.

4. **Make the Filling:** In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth. Slowly pour in the heavy whipping cream while beating continuously until the mixture becomes fluffy and holds soft peaks.

5. **Assemble:** Pipe or spoon a generous dollop of the cream filling into the center of each cooled pancake taco.

6. **Top & Serve:** Top with the diced strawberries, blueberries, and kiwi. Finish with a drizzle of maple syrup or chocolate sauce and serve immediately.