by Holladay Allen
Native Foods Cafe
Today is National Strawberry Sundae Day so I was inspired to make a Strawberry Sundae Pancake for breakfast, and I am glad I did... it was delicious. I took a basic pancake mix (I really like the Cherrybrook Kitchen brand) and added fresh strawberries to it, made a simple strawberry sauce, and topped with coconut ice cream. The whole process took about 15 minutes. Here is the breakdown:
Chop some fresh strawberries, add to a small sauce pan, sprinkle with sugar,add a splash of vanilla extract and a small amoun of water... then turn the heat on high. Let it come to a boil then reduce heat and simmer for about 10 minutes. Place sauce in blender and blend, but not too much so there are still some strawberry pieces in there. Set aside.
Prepare the batter according to instructions and after you have poured in the pan, top with fresh, thinly-sliced strawberries. Cook according to mix instructions, or until golden brown on each side.
Top with your favorite nondairy ice cream (I used Larry & Luna's Vanilla Island Coconut-based Ice Cream), then the strawberry sauce and some more fresh strawberries if you so desire... and voila! A Strawberry Pancake Sundae.