Joy of Cooking Pancakes with Strawberry Sauce

Joy of Cooking Pancakes with Strawberry Sauce

Not a great picture but this kind of sums up the kind of week I have been having.

Honestly, sometimes I don’t want to make dinner.  I wait and wait hoping that inspiration, or at least someone else offering to make dinner, will kick in.   That rarely happens in weeks like this.  I have my list of 30 dinners for the month that I can pull from but even those seem too difficult.  So, I turn to my favorite fall back meals – breakfast.

Most days when I can barely even muster the energy to turn the stove on I can usually get myself together enough to make breakfast.   This recipe from The Joy of Cooking is fairly simple and I had strawberries to use up today so I decided pancakes with strawberry sauce it is.


The kids loved this.  It was simple, tasty and comforting on one more of these cold, cold days.  The sprinkling of powdered sugar over the top made the kids think that their dinner was extra fancy.  That made me laugh but they were happy.

I served this with bacon and fruit salad on the side.


Strawberry Sauce:

  • 1 quart strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  1. Place strawberries in a large bowl.  Slowly pour sugar over the strawberries.
  2. Using a potato masher or fork smash about 1/2 to 2/3 of the strawberries into pulp.
  3. Place strawberries in refrigerator.  Stir well before serving.

Pancakes: (makes about 14 6″ pancakes)

  • 3 cups all-purpose flour, sift before measuring
  • 2 tsp salt
  • 6 TBSP sugar
  • 3 1/2 tsp baking powder
  • 3 slightly beaten eggs
  • 6 TBSP melted butter
  • 2 to 2 1/2 cups milk
  1. Sift together flour (for a second time), salt, sugar and baking powder into a large bowl.
  2. Combine eggs, butter and milk in a second bowl.
  3. Mix the liquid ingredients quickly into the dry ingredients – don’t over mix.  Add more milk to thin out if necessary.
  4. Allow mixture to sit for 10-15 minutes before cooking if possible.  Pancakes will be lighter and fluffier if rested first.
  5. Heat griddle prior to adding batter.  Test to see if it is hot enough by dropping a few drops of water into the pan.  The water should “dance” across the pan.  If the water evaporates the pan is too hot, if the water sits and bubbles it is too cold.
  6. You may add a bit of butter to the pan before cooking if desired.
  7. Pour the batter from your spoon into the pan.  Wait 2-3 minutes before turning the pancake.  When bubbles start to appear on the pancake surface they are ready to turn.
  8. Turn the pancake only once.  Check the second side to see if it is done and then remove the pancake to a platter warming in your oven.
  9. Continue with steps 6-8 until all pancakes are done.
  10. Serve with warmed maple syrup and butter or strawberry sauce with powdered sugar if desired.



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