Ingredients:

  • 2 cups fresh or frozen strawberries, sliced or quartered
  • 1/2 cup honey
  • 2 Tbsp water
  • 1 tsp fresh lemon juice
  • 1 1/2 cups fine whole wheat flour
  • 1 Tbsp granulated sugar (or coconut sugar)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda (bicarbonate of soda)
  • 1/2 tsp fine sea salt
  • 2 large eggs, lightly beaten
  • 1 1/4 cups buttermilk
  • 3 Tbsp unsalted butter, melted and cooled
  • Neutral oil or extra butter, for griddling

Instructions:

  1. Combine the Ingredients for the Compote: In a saucepan, combine the strawberries, honey, water, and lemon juice.
  2. Simmer and Soften: Bring the compote mixture to a gentle simmer over medium heat. Reduce the heat and let it gently bubble for 8–10 minutes, stirring occasionally.
  3. Thicken and Set Aside: Once the strawberries have softened, lightly mash about half of the fruit against the side of the pan to thicken the compote slightly. Remove from heat and set aside to cool.
  4. Combine Dry Ingredients: In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt.
  5. Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs and buttermilk until smooth. Gently whisk in the cooled melted butter.
  6. Mix Batter: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold and combine until just mixed. A few lumps are encouraged; do not overmix.
  7. Rest the Batter: Allow the batter to rest at room temperature for 15 minutes. This step is crucial for hydrating the whole wheat flour.
  8. Heat the Griddle: Heat your griddle or frying pan over medium heat until a drop of water sizzles and evaporates immediately. Lightly grease the surface with oil or butter.
  9. Portion and Cook: Pour 1/4 cup portions of batter onto the hot griddle. Cook for 2–3 minutes until bubbles start to form on the surface and the edges look set.
  10. Flip and Finish: Flip the flapjacks and cook for another 1–2 minutes until the second side is golden brown and cooked through. Transfer cooked pancakes to a plate and keep warm.
  11. Serve: Stack the warm flapjacks high and liberally spoon the warm Honey-Kissed Strawberry Compote over the stack. Garnish with whipped cream or crème fraîche, if desired.