Ingredients

The following ingredients have 2 Servings
  • 2 cups cored and halved strawberries
  • 1 tablespoon lemon juice
  • 2 tablespoons maple syrup
  • 1/4 teaspoon dried lavender
  • 2 to 3 tablespoons chia seeds
  • 1/2 cup spelt flour
  • 1/2 cup fine to medium-ground cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter, plus extra for cooking
  • 1 tablespoon maple syrup
  • 2 large eggs
  • 1/2 cup to 3/4 cup whole milk
  • Nut butter, for serving

Instruction

  • In a small sauce pan, combine the strawberries with the lemon juice, maple syrup, and lavender. Heat over medium-low heat until the strawberries are soft enough to mash, 10 to 15 minutes. Mash with the back of a fork or spoon then stir in the chia. For thicker jam, use 3 tablespoons.
  • Reduce the heat to low and cook for another minute or so. Remove from heat, transfer to a jar, and let sit to cool. As the jam cools, the mixture will thicken.
  • Once the jam is cooling, make the pancakes. In a small butter warmer or sauce pan, heat butter and maple syrup together until butter has melted. Remove from heat an let cool.
  • Combine dry ingredients in a bowl. Crack in the eggs, measure in the milk, and add the cooled butter/maple syrup mixture. Stir until just combined. Set aside while heating the skillet.
  • Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), add roughly 1/2 tablespoon of butter. Take about ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
  • Repeat with remaining batter and serve with a drizzle or spread of your favorite nut butter and a drizzle of the strawberry jam.