After seeing this on Pinterest, I knew I NEEDED to make these. Every time I looked at the picture, the urge to whip up some pancakes became stronger. I couldn’t resist any longer.

I love lemon. I love strawberries. I love pancakes. What could go wrong? Except for maybe a potential gluten-free flour disaster – it has a mind of its own.

The original recipe is from Creme de la Crumb.

For the Syrup:
200g(ish) strawberries
150g sugar
100ml water
1 tbsp honey
½ tsp vanilla

For the Pancakes:
210g self-raising flour (I used GF)
10-15g poppy seeds
¼ tsp baking soda
¼ tsp salt
Juice of 2 lemons
Zest of 1 lemon
50g sugar
240ml buttermilk
½ tsp vanilla
1 egg
150g strawberries

      
Directions: 
To make the syrup, add the strawberries, sugar, water, honey and vanilla to a pan. Heat until the sugar dissolves and then blend the mixture until smooth. Place syrup back on the heat to thicken while making the pancakes.

Combine the flour, poppy seeds, baking soda and salt.

Whisk together the lemon juice, zest and sugar. Add in the buttermilk, vanilla and egg – whisk until smooth.

Make a well in the dry ingredients and pour in the wet mixture. Whisk together. Dice the strawberries and fold into the mixture.

Heat a pan, grease with butter and begin!

My first few pancakes were a disaster until the pan heated up – and no, there aren’t any photos of them. They should take about a minute on each side.

Serve with the strawberry syrup and strawberries.

P.S. You will have a ridiculous amount of syrup left over. Unless of course you drown your pancakes. Even still, I don’t know if it’s possible unless you actually drink it.

You now have my permission to stuff your face.