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Caption: Strawberries
Caption: There's something special about strawberries eaten straight from the vine, that shop-bought ones just don't have, and we certainly ate plenty straight from the vine when we went picking recently!
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Caption: But we also took plenty home, and used them to make some delicious poppy seed, lemon and strawberry pancakes - with strawberry syrup.
Yum!
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Caption: First up, make the syrup:
Ingredients
1.5 cups of strawberries, diced
1.5 cups sugar
1/2 cup water
1 tablespoon honey
Do
Put all of the ingredients into a heavy-based pan on a medium heat and stir until the sugar has dissolved.
Remove from the heat, and blend until smooth (a stick blender is ideal)
Return to the heat and boil until reduced to a thick, shiny syrup. Keep warm.
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Caption: Next, the pancakes.....
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Caption: Ingredients
1 1/4 cups plain flour
2 tablespoons poppy seeds
Juice of 2 lemons
1 cup buttermilk
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup sugar
1 egg
1 cup strawberries, diced.
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Caption: Do
Combine the wet ingredients and beat lightly to mix
Sift the flour, baking soda and baking powder into a large bowl, make a well in the centre, add the wet ingredients and mix to combine. Stir through the poppy seeds and diced strawberries. The mixture will be lumpy.
Heat a heavy griddle pan, add a small amount of cooking oil, and cook the pancakes one at a time . Each should be about 1/4 of a cup of batter, and wait until bubbles appear on the surface before flipping over for a further 1-2 minutes' cooking.
Serve with extra strawberries and the warm syrup.
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Caption: www.stocksy.com/helenrushbrook