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Its been a while since I’ve been in the kitchen and made something delicious that I wanted to share with you. My meals have been sporadic due to my full-time job, fatigue, lack of preparation, time and lots of dinners out with friends, clients and colleagues (I’m not complaining one bit because I do love to eat out). On top of it all — my palate is a bit off because I was hit with somewhat like flu symptoms that took over my body for a week.

I’m a tough woman and I take full responsibility for the fact that my work, life, and balance has been wonky the past month. Always being on the go — probably caused my body to shut down for a week, which in turn made me miss the Pie Party Potluck LIVE (still bummed about it). Now, that the head cold is gone, the sniffles have been kicked out the door and my work-life has been tamed for the time being, I’m back in full effect.

With more energy and having a palate that is back on track and on the hunt for multitudes of flavors — I woke up this morning energized, ready to be back in the kitchen and do what I love: to cook. And, what better way to start a Sunday morning with healthy warm pancakes and a sweet tangy strawberry sauce by Ellie Krieger, to jump start the day and get back into the perfect swing of life. I didn’t alter this recipe but did cut the serving in half because it was only Jason and I. It was the perfect serving size for two-people with a total of five small-medium sized pancakes. As for the strawberry sauce, I used frozen strawberries. The berries can certainly be replaced by raspberries or blueberries to mix it up a bit, and I used dark maple syrup from Vermont and omitted the powdered sugar. It’s a nice healthy recipe without any guilt and Ellie, she just never fails. I adore her easy approach to healthy living and her recipes are approachable, and always elegant.

So, I share with you this Sunday morning meal that is perfect for anyone and, to close this post — I am so grateful for being healed and to have uninterrupted time on the weekends. Jason and I devoured these pancakes, I was tempted to lick the plate but I passed, and we talked about all the world’s current events as the autumn sun rays hit us while we enjoyed our quite time together on a Sunday morning.

Cheers, to a great week.

Ellie Krieger’s Whole-Wheat Pancakes with Strawberry Sauce
From the cookbook: The Food You Crave
Serves 4

3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 cup lowfat buttermilk
3/4 cup nonfat milk
1 tbs honey
1/4 tsp vanilla extract
Cooking spray

  1. In bowl, mix all the dry ingredients and in another bowl, mix all the wet ingredients.
  2. Combine the dry and wet ingredients together until it’s combined. The batter will be a bit lumpy.
  3. Coat a large non-stick pan or griddle with cooking spray and preheat over medium-low heat (I used a pan).
  4. Use a measuring cup, ladle 1/4 cup of batter onto the pan or griddle. When the pancakes are golden brown, flip over. Approximately 1.5 minutes on each side. Keep the pancakes warm in the oven until you’re finished with the remaining batter.
  5. While you are cooking the pancakes, make the strawberry sauce at the same time so, it’s piping hot and ready to serve.
  6. Using a spoon, pour the strawberry sauce over the pancakes and eat!

Strawberry Sauce
Serves 4

2 pints of fresh strawberries or frozen, thawed.
1 tsp fresh lemon juice
2 tbs pure maple syrup

  1. I used frozen strawberries since it’s not in season and chopped it, to create a chunky sauce. Or Ellie, suggest using a food processor.
  2. Bring the strawberries into a small saucepan over low heat until just warm.
  3. Stir in the lemon juice and maple syrup.
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