Now that you know the easy way to hull the berries, let's make a fantastic sauce for Sunday pancakes! Pancakes are one of my favorite comfort foods and spring and summer are the best times to enjoy this recipe created by my dad in the 1960's.
Frank's Famous Strawberry Pancake Sauce
One pint of strawberries
A few teaspoons of sugar
Half & Half
Your favorite pancakes
Start by placing about a pint of clean strawberries in a bowl. Cut the large ones in half first as they will be easier to mash.
Take a good old fashion masher (remember mashing potatoes with it when you were a kid?) and mash those berries.
The consistency should be juicy yet chunky.
Add about a couple of teaspoons of sugar (I don't like my foods very sweet, so I add just one). You can always start with one teaspoon and taste it once you've added the half and half. Then you can adjust to taste.
Now, pour in about a cup of half and half. Again, you can adjust this so your sauce is thinker or thinner, depending on how you like it. Add a little at a time, stir, then add more as you like.
Stir until it is all mixed together.
Voila! Here's your finished sauce. I usually make it before the pancakes and leave it on the counter so it can reach room temperature (you don't want to put cold sauce on your pancakes). Now, on to the pancakes.
My favorite pancakes are the thin kind. That's probably because my mom is from Sweden and that's how she made them when I was growing up. Of course, I love the fat ones too - any pancake is always a treat. So, go ahead and fix your favorite type. Or, if you live near an IKEA store, try this:
Real authentic Swedish pancakes, imported from Sweden available in their Swedish Food Market. Fast, easy and super tasty. Just like mom's!
Yum! Serve the sauce over the hot pancakes and enjoy!