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.

Tips for Better Pancakes

Here are pancake recipe tips that I have learned by trial & error.

MIXING:

• Never overmix. Beat just until combined, ignoring a few lumps.
• For thinner pancakes, add a little water.
• After Mixing, batter can be refrigerated for up to six hours

PANS:

• Cast-iron and nonstick skillets and griddles don't need oiling or greasing. Others do. If you need to add oil or butter, do it between batches. (I personally prefer my electric non-stick griddle.)
• The pan is hot enough for the batter when a few drops of water bounce on the surface of the skillet.

POURING:

• When pouring batter into the pan, leave a little room between pancakes.
• For nice, round pancakes, pour the batter from close to pan.

FLIPPING:

• Pancakes should be flipped when the top begins bubbling and the underside is lightly browned.
• Flip only once, and remove when second side is cooked.

EATING:

• Pancakes are best served immediately, but to serve together keep them warm by placing them on an oven-proof platter in a 180-200 degree F. oven after you cook them. (If not, your family will eat them faster than mom can make them.)