Pancakes with ice cream and strawberry sauce

Pancakes are definitely one of the most beloved dishes in the world, so versatile and delicious that they can satisfy the tastes of even the pickiest among us. Whether we enjoy them plain with jam, filled with chocolate, or stuffed with cheese, pancakes always bring a smile to our faces. Today, I will teach you how to make fluffy pancakes, accompanied by a fresh strawberry sauce and a refreshing scoop of vanilla ice cream. This combination is not only a flavor explosion but also a true visual delight!

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Servings: 4

Ingredients for the pancake batter:
- 2 large eggs (preferably fresh for better taste)
- A pinch of salt
- 1 packet of vanilla sugar (or 1 teaspoon of vanilla extract)
- 4-5 tablespoons of oil (sunflower oil is ideal, but you can also use melted butter for a richer flavor)
- 500 g of flour (type 000 or 550 flour is best for fluffy pancakes)
- Sparkling water, as needed (sparkling water helps create an airy texture)

Ingredients for the strawberry sauce:
- 250-300 g of fresh strawberries (choose ripe, sweet, and aromatic strawberries)
- 3 tablespoons of sugar (you can adjust the amount based on the sweetness of the strawberries)

Extra:
- Your favorite ice cream (I suggest vanilla ice cream, but you can experiment with other flavors)
- Chocolate sauce (optional, but perfect for an extra burst of flavor)

Preparing the strawberry sauce:
1. Start by washing the strawberries well under cold running water. Remove the stems and cut them into smaller pieces.
2. Place the strawberries in a small saucepan, add the sugar, and stir gently. You can let them sit for a few minutes, as the sugar will help the strawberries release their juice.
3. Place the saucepan over medium heat and let it come to a boil, stirring occasionally. At this point, the aroma of strawberries will fill the entire kitchen!
4. Once the sauce has boiled for a few minutes, remove it from the heat and let it cool. The texture will become slightly thickened as it cools.

Preparing the pancake batter:
1. In a large bowl, beat the eggs with a pinch of salt and the vanilla sugar until frothy.
2. Add the oil and mix well.
3. Start pouring in the sparkling water, alternating with the flour, stirring continuously. The goal is to achieve a consistency thinner than sour cream. If the batter is too thick, you can add a little more sparkling water.
4. Let the batter rest for 10 minutes to allow the flour to hydrate well.

Cooking the pancakes:
1. Heat a non-stick skillet over medium heat. If you prefer, you can lightly grease the skillet with oil or butter.
2. Pour a portion of batter into the skillet using a ladle, swirling the skillet to evenly distribute the batter. Cook the pancake for 1-2 minutes until bubbles appear on the surface and the edges turn slightly golden.
3. Flip the pancake with a spatula and cook the other side for another 1-2 minutes.
4. Repeat the process until you finish the batter, stacking the pancakes on a plate. Cover them with a clean towel to keep them warm.

Assembling the pancakes with ice cream and strawberry sauce:
1. Take a warm pancake and place it on a plate.
2. Place the vanilla ice cream on one quarter of the pancake.
3. Fold the pancake into quarters so that the ice cream stays inside.
4. Add another scoop of ice cream on top and drizzle with the strawberry sauce.

Serving:
These pancakes are best served immediately when they are warm and the ice cream is still slightly soft, creating a perfect contrast. You can also add a drizzle of chocolate sauce for an extra flavor boost.

Helpful tips:
- If you want thinner pancakes, add more sparkling water to the batter.
- You can replace the strawberry sauce with chocolate sauce or jam for a different variation.
- Instead of vanilla ice cream, you can experiment with strawberry, chocolate ice cream, or even a cream cheese filling.

Frequently asked questions:
- Can I use other types of flour? Yes, you can use whole wheat flour or gluten-free flour for a healthier option.
- How can I store pancakes for later consumption? Pancakes can be stored in the refrigerator, covered, for 1-2 days. You can reheat them in a skillet or oven.

Nutritional benefits:
These pancakes are a good source of carbohydrates and proteins thanks to the eggs. Strawberries provide vitamins and antioxidants, while the ice cream adds a touch of indulgence.

In conclusion, pancakes with ice cream and strawberry sauce are a perfect choice for a weekend brunch or a special dessert. Experiment with various fillings and sauces, and don’t hesitate to bring a touch of your creativity into the kitchen! Enjoy your meal!