Whole Wheat Pancakes with Strawberry Sauce

3/4 cup(s) flour, all-purpose
3/4 cup(s) flour, whole-wheat
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large egg(s)
3/4 cup(s) milk
1 tablespoon honey
1/4 teaspoon vanilla extract

1 1/3 cup(s) strawberry sauce
16 ounce(s) strawberries, fresh or 4 cups frozen strawberries
1 teaspoon lemon juice, fresh

Syrup and/or powdered sugar as desired for toppings

For the Pancakes: In a large bowl, whisk together the first 9 ingredients, the batter will be a bit lumpy – don’t overmix. Use a 1/4-cup measuring cup to ladle the batter onto the griddle or skillet. Cook just as you would pancakes. Keep the pancakes warm in the oven as you finish cooking the remaining ones.

For the Strawberry Sauce: Place the strawberries in a food processor
and process them into a chunky puree. Transfer them to a small saucepan over
a low flame and heat just until they are warm. Stir in the lemon juice.