Monday, October 19, 2009

Ice Cream Pancakes with Strawberry Sauce

4 large pancakes

1 pint vanilla ice cream Oil, as needed
1 cup water
1 egg
1 cup flour
1 1/2 teaspoons baking powder sliced
pinch Salt

Strawberry Sauce
1 pint fresh or defrosted strawberries, sliced
1/4 cup sugar

1. Combine 1 cup ice cream with the water and egg in a bowl. Mix thoroughly. In a separate bowl, blend together flour, baking powder, and salt. Add the wet mixture to the dry mixture and stir until combined. Do not over mix.

2. Heat a lightly greased skillet over medium heat. Drop about 1/3 cup of batter onto the skillet for each pancake. After about 1 minute, when the pancake starts to bubble and are lightly browned on the bottom, flip them. Cook on the other side, just until lightly browned.

3. Toss strawberries and sugar together in a bowl. Let sit 15 minutes to 1 hour. Gently mash the berries with a potato masher.

4. Place 1 pancake in the center of each plate. Top with a small scoop of ice cream. Divide the fresh strawberry sauce among the pancakes. Serve immediately.

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